Create a taste of the tropics when you make this tasty crunchy snack with coconut, dried fruit and honey.
cup packed brown sugar
cup butter or margarine
teaspoon ground ginger or cardamom
cups Rice Chex™ cereal
cups bite-size pretzel twists
cup unblanched whole almonds
cup flaked coconut
cup sweetened dried cranberries or dried pineapple
Heat oven to 250°F. Spray large roasting pan with cooking spray.
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.
Bake 50 minutes, stirring every 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in cranberries. Store in airtight container.
Want easy cleanup? Just line your pan with nonstick foil instead of using cooking spray.
It's okay to use two 13x9-inch rectangular baking pans instead of the roasting pan.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.