Spice Crispies

Chef Way For this version of chevda, an Indian snack mix, Jerry Traunfeld tosses puffed rice cereal with coconut, raisins, nuts and a variety of spices and flavorings, including fresh curry leaves and amchoor (tart dried-mango powder).

Easy Way This sweet-salty bar mix comes together beautifully without the amchoor and curry leaves—just substitute lemon juice and bay leaves.


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  • Servings: Makes about 4 cups

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  • 2 cups Rice Krispies or other puffed rice cereal (2 ounces)
  • 1/4 cup salted roasted cashews
  • 1/4 cup salted roasted peanuts
  • 1/4 cup wide coconut flakes
  • 1/4 cup raisins
  • 3 tablespoons peanut oil
  • 1 teaspoon yellow mustard seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon crushed red pepper
  • 4 large fresh bay leaves
  • 3 tablespoons light corn syrup
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon kosher salt

How to make this recipe

  1. Preheat the oven to 325° and line a baking sheet with parchment paper. In a large bowl, toss the puffed rice with the cashews, peanuts, coconut flakes and raisins.

  2. In a small saucepan, heat the oil until shimmering. Add the mustard seeds and cook over moderately high heat until they begin to pop, about 1 minute. Add the fennel and cumin seeds, crushed red pepper and bay leaves and toast, stirring, until fragrant, about 1 minute. Add the corn syrup, lemon juice and salt and bring to a boil. Drizzle the hot syrup over the cereal and nuts and toss with a spoon until evenly coated.

  3. Spread the mixture on the baking sheet and bake, stirring once or twice, until the nuts are golden, about 20 minutes. Let cool; discard the bay leaves. Transfer to a bowl and serve.

Make Ahead

The spice crispies can be stored in an airtight container at room temperature for up to 4 days.

Contributed By Photo © Joseph de Leo Published February 2010

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