Vadouvan Crunch
Yields: 3 cups
  • 1 ½ teaspoons butter
  • 1 ½ teaspoons vadouvan spice or Madras curry powder
  • 1 cup puffed grain cereal*
  • 1 cup old-fashioned oats
  • ½ cup chopped walnuts
  • ½ cup dried currants
  • ¼ cup cane syrup
  • 1 teaspoon kosher salt
  1. Preheat oven to 300°.
  2. In a large Dutch oven, melt butter over medium-low heat. Add vadouvan, and cook until fragrant.
  3. In a large bowl, combine all remaining ingredients; add butter mixture, and toss. Transfer mixture to a rimmed baking sheet, and bake until browned and dry, stirring every
10 minutes, about 20 minutes.
*We used Arrowhead Mills Puffed Kamut; puffed barley or puffed brown rice may be substituted.
Recipe by Louisiana Cookin at