Ingredients
1/3
cup packed brown sugar
1/4
cup butter or margarine
1/4
cup honey
1
teaspoon ground ginger or cardamom
6
cups Rice Chex™ cereal
2
cups bite-size pretzel twists
1
cup unblanched whole almonds
1
cup flaked coconut
1
cup sweetened dried cranberries or dried pineapple
Preparation
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.
