| | Directions | | Line cookie sheets with wax paper and set aside. Melt butter in Dutch oven over low heat, stirring constantly. Stir in brown sugar and corn syrup. Increase heat to medium. Bring mixture to a full boil, stirring constantly. Boil 1 minute. Remove from heat. Stir in vanilla. Add cereal and cashews; gently stir until well coated. Spread mixture into prepared cookie sheets and let cool. |
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| Ingredients | | - |  | 1/2 cup butter |
| - | | 2/3 cup brown sugar, packed |
| - | | 1 tablespoon light corn syrup |
| - | | 1/4 teaspoon vanilla |
| - | | 4 cups crisp corn cereal squares |
| - | | 1 cup lightly salted cashews |
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