Honey-Ginger Crunch
Create a taste of the tropics when you make this crunchy snack—coconut, dried fruit and honey team up to make a mix that’s perfect for any gathering.
10 min |
1 hr 15 min |
24 servings (1/2 cup each) |
| 1/3 | cup packed brown sugar |
| 1/4 | cup butter or margarine |
| 1/4 | cup honey |
| 1 | teaspoon ground ginger or cardamom |
| 6 | cups Rice Chex® cereal |
| 2 | cups bite-size pretzel twists |
| 1 | cup unblanched whole almonds |
| 1 | cup flaked coconut |
| 1 | cup dried cranberries or pineapple |
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| Want easy cleanup? Just line your pan with nonstick foil instead of using cooking spray. |
|
| It’s ok to use two (13x9-inch) rectangular baking pans instead of the roasting pan. |
| 1. | Heat oven to 250°F. Spray large roasting pan with cooking spray. |
| 2. | In 1-quart saucepan, heat brown sugar, butter, honey and ginger to boiling. Remove from heat; cool slightly. Into roasting pan, measure cereal, pretzels, almonds and coconut. Stir in brown sugar mixture until evenly coated. |
| 3. | Bake 50 minutes, stirring every 15 minutes. Spread on waxed paper or foil to cool, about 15 minutes. Place in serving bowl; stir in cranberries. Store in airtight container. |
| No change.
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150 ( 60); 6g ( 2 1/2g, 0g); 5mg; 135mg; 21g ( 1g, 12g); 2g 4%; 0%; 4%; 15% 1/2 ; 1 ; 0 ; 1 1 1/2 1 oz-equivalents Meat & Beans