Ginger-Honey Crunch Snack Mix
Honey and ginger add tropical twist to a fruit and nut rice cereal snack.
Yield
24 servingsPrep
5 minCook
50 minReady
90 minIngredients
1/4 cup packed brown sugar
1/4 cup butter or margarine
1/4 cup honey
1 1/2 tsp. ground ginger or cardamom, or a combination of both (I use both)
6 cups Honey Nut or Rice Chex cereal
1 cup dried banana chips
1/2 cup whole or slivered almonds, cashews or macadamia nuts
1 cup flaked coconut
1 cup total: Mixture of dried cranberries, dates, pineapple and papaya or mango chunks
Ingredients
1/4 cup packed brown sugar
1/4 cup butter or margarine
1/4 cup honey
1 1/2 tsp. ground ginger or cardamom, or a combination of both (I use both)
6 cups Honey Nut or Rice Chex cereal
1 cup dried banana chips
1/2 cup whole or slivered almonds, cashews or macadamia nuts
1 cup flaked coconut
1 cup total: Mixture of dried cranberries, dates, pineapple and papaya or mango chunks
Directions
Heat oven to 250 degrees. Spray a large roasting pan with vegetable spray.
In a 1-quart saucepan, heat brown sugar, butter, honey and spice(s) to boiling. Remove from heat and cool slightly.
Into the prepared roasting pan, measure out the cereal, banana chips, nuts and coconut. Stir in slightly-cooled brown sugar mixture until evenly coated.
Bake for 50 minutes, stirring every 15 minutes.
Spread on a waxed, parchment paper or foil-lined baking sheet; cool about 15 minutes.
Place in a large bowl and stir in the the dried fruits.
Store in an airtight container.
