A sweeter version of snack mix, this gingery flavor will be delicious after all the indulgences of Christmas. What I love is that there is no MSG, piles of salt, or other flavor chemicals that you may not want to be eating. It's delicious!
4 cups Shreddies cereal
1 cup each pecan pieces and almonds
2 cups mini pretzels sticks or twists
1 cup pumpkin seeds (I used unsalted)
1/2 cup unsalted butter
1/4 cup packed brown sugar
1 tbsp each ground ginger and cinnamon
1/4 tsp salt
pinch ground cloves
1 cup dried cranberries
1 cup white chocolate chips (I omitted them)
Pre-heat oven to 250 F. Spread the pecans and almonds on a cookie sheet and put them in the oven, allowing them to bake for about 15 minutes until toasted and fragrant. Put them aside to cool, then chop.
In a large bowl mix together the cereal, pretzels, pecans, almonds, and pumpkin seeds. Toss. Set aside.
In a saucepan on the stove, melt together the butter, brown sugar, cinnamon, ginger, salt, and ground cloves, stirring until smooth. Drizzle over the cereal mix, tossing as you go to get everything evenly coated.
Spread the mixture onto two rimmed baking sheets and put in the oven for about 10-12 minutes, stirring occasionally, and bake until golden and fragrant. Remove from the oven and allow to cool before tossing with the cranberries and chocolate chips.
This snack mix keeps really well in a sealed container for up to a week. Give some as gifts in jars over the holidays, or just nibble on it yourself!
Makes 12 cups