1/3 cup packed brown sugar
1/4 cup margarine or butter,* melted
1/4 cup honey
1 teaspoon ground ginger or cardamom
6 cups Rice Chex® cereal
2 cups miniature pretzel twists
1 cup unblanched whole almonds
1 cup flaked coconut
1 cup dried cranberries or pineapple
Heat oven to 250°. Heat brown sugar, margarine, honey and cardamom to boiling in 1-quart saucepan. Remove from heat; cool. Spray large roasting pan with cooking spray. Measure cereal, pretzels, almonds and coconut into roasting pan. Stir in brown sugar mixture until evenly coated. Bake 50 minutes, stirring every 15 minutes. Spread on waxed paper or aluminum foil to cool; stir in dried cranberries. Store in airtight container. 12 cups snack.
1/4 cup margarine or butter,* melted
1/4 cup honey
1 teaspoon ground ginger or cardamom
6 cups Rice Chex® cereal
2 cups miniature pretzel twists
1 cup unblanched whole almonds
1 cup flaked coconut
1 cup dried cranberries or pineapple
Heat oven to 250°. Heat brown sugar, margarine, honey and cardamom to boiling in 1-quart saucepan. Remove from heat; cool. Spray large roasting pan with cooking spray. Measure cereal, pretzels, almonds and coconut into roasting pan. Stir in brown sugar mixture until evenly coated. Bake 50 minutes, stirring every 15 minutes. Spread on waxed paper or aluminum foil to cool; stir in dried cranberries. Store in airtight container. 12 cups snack.
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