5 1/2 cups Rice Chex cereal
1 cup Chopped Walnuts
1 tsp Ground Ginger
1 cup Coconut Flakes
3/4 cup Dried Cranberries
1/2 cup Large Dried Pineapple Chunks, sliced in 1/8 inch strips
* * * *
1/3 cup Butter
1/2 cup Brown Sugar, UNpacked
1/2 cup Agave Nectar
1 tsp Molasses
1 tsp Molasses
* * * *
1/2 cup Dried Cranberries
1/2 cup Chopped Walnuts
1/2 cup Large Dried Pineapple Chunks, sliced in 1/8 inch strips
1) Mix first set of ingredients in a large bowl and set aside
2) 2nd group of ingredients: Melt butter in a pot on the stove and add sugar and agave nectar. Heat on high constantly stirring. Bring it to a foaming boil. Stir for 1 minute while it is foaming and boiling so rapidly that you cannot stir it down.
3) Pour hot mixture over the dry ingredients and with a rubber scraper, fold in gently 'til all pieces are mostly covered.
4) Spread out on a large cookie sheet and let cool/dry, then break up and add the remaining Cranberries, Pineanpple and Walnuts.
5) Store in a ziploc bag.
No comments:
Post a Comment