1 cup cheese-flavored crackers (I use Pepperidge Farm Goldfish Flavor Blasted)
3 cups cheese-flavored corn puffs
1 cup roasted salted cashew halves
½ cup firmly packed brown sugar
½ cup light corn syrup
6 tablespoons butter
½ teaspoon baking soda
Instructions
Preheat oven to 250˚ F. Combine cereal, crackers, corn puffs and cashews in a 9x13-inch pan.
Place brown sugar, corn syrup and butter in a medium microwave-safe bowl. Microwave on high for one minute. Stir and microwave on high for an additional 1 to 1½ minutes, or until it comes to a boil. Add baking soda and combine. Pour over cereal mixture and stir to coat.
Bake in a 250˚F oven for 1 hour, stirring every 15 minutes. Remove from oven and spread onto waxed paper to cool. Break apart and enjoy!
Recipe by Jazzy Gourmet Cooking Studio at https://jazzygourmetblog.com/2013/01/chicago-style-cashew-crunch/