Puffed Rice Candy

Joyce Hamada

• 1/2 C. butter
• 1 C. sugar
• 1/2 C. light corn syrup
• 7 C. Quaker puffed rice cereal
• 1/2 C. peanuts or macadamia nuts
• parchment paper for lining

Melt butter in a 4-quart non-stick saucepan. Add sugar and corn syrup. Cook until it reaches 270° on a candy thermometer and mixture starts to brown. Quickly mix cereal and nuts. Transfer candy into a 9″x13″x2″ pan or jellyroll pan lined with parchment paper. Press down to an even layer. Cool, then slice into desired sizes.