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Prep 10min
Total1hr25min
Servings22
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Ingredients
3
cups Corn Chex™ cereal
3
cups Wheat Chex™ cereal
3
cups Honey Nut Cheerios™ cereal
1 1/2
cups sliced almonds
1
cup dried banana chips
1/2
cup butter or margarine
1/2
cup honey
1
teaspoon instant nonfat dry milk or original-flavor nondairy creamer, if desired
1/2
teaspoon ground cardamom
1/2
teaspoon ground ginger
1/2
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
1/2
teaspoon ground cloves
1/2
teaspoon dried orange peel
1
teaspoon vanilla
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Steps
1
Heat oven to 300°F. In ungreased large roasting pan, mix cereals, almonds and banana chips.
2
In 1-quart saucepan, melt butter over medium heat. Remove from heat. Stir in honey, dry milk, cardamom, ginger, cinnamon, nutmeg, cloves, orange peel and vanilla until well mixed. Pour over cereal mixture, stirring until evenly coated.
3
Bake 45 to 60 minutes, stirring every 15 minutes, until golden brown. Spread on waxed paper or paper towels; cool about 15 minutes. Store in airtight container.
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For spicy flavor, omit dried milk or creamer. If dried milk or creamer is used, flavor will be less spicy and a little sweeter.
Cardamom can be purchased either in pods, as seed or a powder. Cardamom pods hold up to 20 small seeds. This very fragrant spice has a slight lemony-sweet flavor with a touch of pepper and ginger.
This recipe is a national contest prize winner created by Carol Thoreson from Rockford, IL.
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