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Instructions |
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Preheat oven to 250. Arrange pecans and almonds in an even layer on a rimmed baking sheet. Bake for 15 min or until golden. Cool slightly.
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Combine the nuts with the shreddies, pretzels and pumpkin seeds in a large bowl.
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Melt the butter and stir in sugar ginger and cinnamon and cloves and salt. Combine well and drizzle over the cereal mixture. Toss thoroughly to coat the mix evenly.
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Spread the mixture on 2 large rimmed baking sheets and bake for 10 to 12 min. rotating pans half way. Bake till crisp.........Cool completely, stir in the cranberries and chocolate if using. Transfer to an air tight container.
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Originally Submitted
12/14/2011
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