Shortcuts: Recipe inspired from magnet

Mary Ann Kauchak/Columnist
Published: June 25, 2008

While waiting for a delayed plane at Chicago's O'Hare International Airport a few weeks ago, I wandered the concourse trying to pass the time.

While scouring a gift shop, I found a magnet to add to the travel collection on my refrigerator door.

This magnet caught my eye because it not only said Chicago, but it had a recipe printed on it as well. Of course, I immediately looked over the ingredients to see what I could change.

Often, when snack recipes call for popcorn, I find it is more convenient and definitely easier on your teeth to use broken up rice cakes.

The original recipe called for Hershey Kissables ™ which are very difficult to find, so I conveniently substituted traditional M & M's™. I don't always have corn syrup on hand so I give you the option of using honey. In any case, this is a great snack recipe and quite addicting!

(Recently, while attending my first game at Nats Park, I asked my husband why Cracker Jack™ is still a favorite—too much molasses for my taste. The recipe below is more toffee-like and yet not too sticky or hard on your choppers!)

The magnet labeled this recipe "Kiss Crunch." Call it what you want, but I call it GOOD!

Turn this into one of those first rainy day projects with the kids!

YUM-YUM CRUNCH

10 or 12 large rice cakes broken-up

2 cups miniature pretzels

¾ cup peanuts

½ cup light corn syrup or honey

1 (8-ounce) bag Health Bits O' Brickle™

1 and 1/3 cup M & M's ™ or Hershey Kissables ™

Butter flavored cooking spray

Place broken rice cakes, pretzels and peanuts in extra-large mixing bowl.

Combine toffee bits and syrup in sauce pan. Cook over medium heat, stirring until toffee is melted. Pour hot syrup over rice cake mixture and stir until evenly coated.

Place pan in preheated 275-degree oven and bake for 30 minutes.

Remove from oven, return mixture to bowl and stir in candies. Spread final mixture onto greased baking sheet until completely cool. Break into pieces.*

*I already revisited this recipe before this column went to press. If you can't find toffee bits in your grocery store, try using Werther ™ hard caramel candies (6-ounce bag) and ½ cup honey.

Crush the candies with a meat mallet before melting with the honey. I also substituted sliced almonds for the peanuts because I had them on hand. This recipe turned out to be lighter and less brittle than the first.

Mary Ann lives in Lake Ridge. Her third cookbook, "SHORTCUTS, TOO," is now available at Salt & Pepper Books in Occoquan. Send questions or comments in care of this paper at P.O.Box 2470, Woodbridge, VA. 22195.