Offer them a snack mix they can’t refuse—this tropical goodie, part sweet, part salty. It’s ready in mere minutes, but keeps for up to two weeks.
tablespoons butter or margarine
tablespoons packed brown sugar
teaspoons ground ginger
jar (6 to 7 oz) macadamia nuts
cups small pretzel twists
cup diced dried pineapple, papaya and mango mix (from 7-oz package)
Heat oven to 350°F. Line 15x10x1-inch pan with foil. In 12-inch skillet, melt butter over medium heat. Stir in brown sugar, honey, ginger and salt. Cook about 2 minutes, stirring constantly, until bubbly.
Add remaining ingredients. Cook about 1 minute, stirring constantly, until all ingredients are coated. Spread mixture in thin layer in foil-lined pan.
Bake 10 to 12 minutes, stirring occasionally, until bubbly and lightly browned. On unlined cookie sheet, spread mixture in thin layer. Cool completely, about 30 minutes. Store in airtight container up to 2 weeks.
Ease last-minute party preparation by making this tasty snack mix up to 2 weeks before your party.
Whole almonds are a super substitute for the macadamia nuts.
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; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.