Nutty-Os are a holiday tradition in our family started by my sister many years ago. These crunchy, nutty, sweet and salty clusters are easy to make and quickly gobbled up (sometimes while they are still warm).
A few days ago, my friend CJ posted her version on her blog, CJ’s Kitchen, and it reminded me of ours. She toasts hers in a cast iron skillet and adds dried cranberries for a bit of tartness. She takes a little bag with her to work every day for an afternoon snack. It occurred to me that these would make a good camping snack or a no-cook breakfast item.
Today, inspired by CJ, I made a batch and added dried cranberries. We did a 50/50 mix of dried cranberries and dried blueberry cranberries. We love how the cranberries add a bit of tartness to the sweet and salty mix. Here is our recipe:
Cookie Sheet or Jelly Roll Pan
Rubber Spatula for Stirring
½ cup brown sugar
½ cup dark corn syrup
¼ cup butter or margarine
½ teaspoon salt
6 cups cheerios or honey-nut cheerios (for a little more sweetness)
1 cup walnuts, chopped
½ cup almonds, slivered
1 cup dried cranberries (optional)
Heat oven to 325°F. Brush jelly roll pan with a little butter or margarine. Heat brown sugar, corn syrup, butter and salt in 3 quart saucepan over medium heat, stirring constantly about 5 minutes. Remove from heat. Stir in cheerios and nuts until well coated. You could add the dried cranberries here or after it comes out of the oven. Spread mixture in pan. Bake 15 minutes. Add the cranberries here if you didn’t add them before you baked it and cool 10 minutes, but don’t just let it sit; keep turning it and moving it as it cools. After about 10 minutes, you can let stand about an hour until firm. Serve immediately, or store in an airtight container for up to 2 weeks. Makes 9 cups.
This would be a great snack mix for in camp or on the trail and would make a good no-cook breakfast item on a morning where you want to keep breakfast simple.