Active Time
15 MIN
Total Time
45 MIN
Yield
Serves : Makes about 4 cups
© Joseph de Leo

How to Make It

Step 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.

Step 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.

Step 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.

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