Puffed Rice And Coconut Crunchies
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
49
Spice
57
Sweetness
44
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400°F
2
Toss puffed rice, coconut flakes, coconut oil, brown rice syrup, sesame seeds, poppy seeds, and paprika on a rimmed baking sheet until rice and coconut are evenly coated
3
Season with salt and roast until coconut is golden brown, about 4 minutes
4
Let cool
5
Preheat oven to 400°F
6
Toss puffed rice, coconut flakes, coconut oil, brown rice syrup, sesame seeds, poppy seeds, and paprika on a rimmed baking sheet until rice and coconut are evenly coated
7
Season with salt and roast until coconut is golden brown, about 4 minutes
8
Let cool
9
Do Ahead Crunchies can be made 5 days ahead
10
Cover and chill
11
Crunchies can be made 5 days ahead
12
Cover and chill