Ingredients
3
tablespoons butter or margarine
3
tablespoons packed brown sugar
3
tablespoons honey
2
teaspoons ground ginger
1/2
teaspoon salt
1
jar (6 to 7 oz) macadamia nuts
2
cups small pretzel twists
3/4
cup diced dried pineapple, papaya and mango mix (from 7-oz package)
Preparation
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.
