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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Just try to resist snacking on this when it is on your conter. It is sweet and salty and sticky and crunchy at the same time. Thanks to for this recipe. Ingredients:
1/3 cup packed brown sugar |
1/4 cup margarine or 1/4 cup butter, melted |
1/4 cup honey |
1 teaspoon ground ginger or 1 teaspoon cardamom |
6 cups rice chex |
2 cups miniature pretzel twists |
1 cup unblanched whole almonds |
1 cup flaked coconut |
1 cup dried cranberries or 1 cup pineapple |
Directions:
1. Heat brown sugar, margarine, honey and cardamom to boiling in 1-quart saucepan.
2. Remove from heat and cool.
3. Spray large roasting pan with cooking spray.
4. Pour measured cereal, pretzels, almonds and coconut into roasting pan.
5. Stir in brown sugar mixture until evenly coated.
6. Bake about 35-40 minutes at 300, stirring every 10-15 minutes.
7. Add dried fruit for last 15 minutes.
8. Spread on waxed paper or aluminum foil to cool and store in airtight container.
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