• 3 cups Honey Nut Chex™ cereal
  • 3 cups Rice Chex™ or Corn Chex™ cereal
  • 1 cup sliced almonds
  • 1/4 cup butter
  • 2 tablespoons sugar
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon ground ginger
  • 1 1/4 cups dried cranberries
  1. Line large rimmed cookie sheet with waxed paper. In large microwavable bowl, add cereals and almonds.
  2. In small microwavable bowl, microwave butter uncovered on High 20 to 40 seconds or until melted. Stir in sugar; microwave 30 to 60 seconds or until sugar is dissolved. Stir in orange peel and ginger. Pour onto cereal and almond mixture, mixing thoroughly to coat.
  3. Microwave uncovered on High 4 to 6 minutes, stirring after every minute, until well coated and glazed. Spread on cookie sheet; cool completely, about 15 minutes.
  4. Carefully separate cereal pieces; stir in cranberries. Transfer to large serving bowl.
  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Store in covered container at room temperature.
  • Cut-up candied orange peel would make a great addition to this mix.

1 Serving: Calories 150 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 115mg; Potassium 70mg; Total Carbohydrate 22g (Dietary Fiber 1g); Protein 2g

% Daily Value: Vitamin A 6%; Vitamin C 4%; Calcium 6%; Iron 15%

Exchanges: 1 Starch, 1/2 Other Carbohydrate, 1 Fat

Carbohydrate Choices: 1 1/2