Spice Crispies
© Joseph de Leo

Spice Crispies

  • ACTIVE: 15 MIN
  • SERVINGS: Makes about 4 cups

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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  1. 2 cups Rice Krispies or other puffed rice cereal (2 ounces)
  2. 1/4 cup salted roasted cashews
  3. 1/4 cup salted roasted peanuts
  4. 1/4 cup wide coconut flakes
  5. 1/4 cup raisins
  6. 3 tablespoons peanut oil
  7. 1 teaspoon yellow mustard seeds
  8. 1/2 teaspoon fennel seeds
  9. 1/2 teaspoon cumin seeds
  10. 1/4 teaspoon crushed red pepper
  11. 4 large fresh bay leaves
  12. 3 tablespoons light corn syrup
  13. 1 teaspoon fresh lemon juice
  14. 1/2 teaspoon kosher salt
  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.