Honey-Ginger Crunch

Create a taste of the tropics when you make this tasty crunchy snack with coconut, dried fruit and honey.

Honey-Ginger Crunch

ChexCerealRecipe by ChexCereal

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10 minutes

1 hour 15 minutes

24 servings (1/2 cup each)

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Nutrition Info

  • 1 Serving
  • 150
  • 6g
    (Saturated Fat 2 1/2g, Trans Fat 0g)
  • 5mg
  • 135mg
  • 21g
    (Dietary Fiber 1g, Sugars 12g)
  • 2g
  • Percent Daily Value*
  • 4%
  • 0%
  • 4%
  • 15%
  • Exchanges
  • 1
  • 1
  • 1/2
  • Carbohydrate Choices
  • 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Success

    Want easy cleanup? Just line your pan with nonstick foil instead of using cooking spray.

  • Substitution

    It's okay to use two 13x9-inch rectangular baking pans instead of the roasting pan.

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

Directions

  1. 1Heat oven to 250°F. Spray large roasting pan with cooking spray.
  2. 2In 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.
  3. 3Bake 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.

Categories: Course, Appetizers, Crunchy Snacks

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