Spice Crispies

1. 1

   Preheat the oven to 325 and line a baking sheet with parchment paper.

2. 2

   In a large bowl, toss the puffed rice with the cashews, peanuts, coconut flakes and raisins.

3. 3

   In a small saucepan, heat the oil until shimmering.

4. 4

   Add the mustard seeds and cook over moderately high heat until they begin to pop, about 1 minute.

5. 5

   Add the fennel and cumin seeds, crushed red pepper and bay leaves and toast, stirring, until fragrant, about 1 minute.

6. 6

   Add the corn syrup, lemon juice and salt and bring to a boil.

7. 7

   Drizzle the hot syrup over the cereal and nuts and toss with a spoon until evenly coated.

8. 8

   Spread the mixture on the baking sheet and bake, stirring once or twice, until the nuts are golden, about 20 minutes.

9. 9

   Let cool; discard the bay leaves.

10. 10

    Transfer to a bowl and serve.

No additional tips available.