Honey puffed cereals with hazelnuts and cinnamon
150g Sarchio puffed rice
150g Sarchio puffed kamut
50g chopped hazelnuts ( or dried fruit )
80g Sarchio sugar cane
1/2 teaspoon of cinnamon powder
4 spoons of Sarchio Acacia honey
ProcedurePut sugar and honey in a large saucepan and let them melt over low heat. Once honey and sugar become melted remove from heat and add hazelnuts, puffed rice, puffed kamut and cinnamon. Stir until well blended.
Pour the mixture on to a large baking tray covered with parchment paper soaked and squeezed. Bake in a 165° preheated oven for approximately 20 minutes.
Recipe courtesy of Ms. Ileana Pavone - Ribes e Cannella