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53% less sugar • 40% less saturated fat than the original recipe. Coat cereal, nuts, pretzels, and dried fruit with a buttery brown sugar glaze. Pack this mix in school lunches or share it at the office.
Prep Time:20 min
Start to Finish:1 hr
makes:24 Servings
Nonstick cooking spray4cups Corn Chex® cereal3cups Rice Chex® cereal2cups pretzel knots2/3cup sliced almonds1/2cup packed brown sugar1/4cup butter2tablespoons light-color corn syrup1/8teaspoon baking soda3/4cup dried sweetened orange-flavor cranberries3/4cup dried cranberries, blueberries, or cherries
1.Lightly coat a large piece of foil with nonstick cooking spray; set aside. In a large roasting pan, toss together cereals, pretzels, and almonds; set aside.2.Preheat oven to 300ºF. In a medium saucepan, combine brown sugar, butter, and corn syrup. Cook and stir over medium heat until mixture just begins to bubble. Continue cooking at a moderate, steady rate, without stirring, for 5 minutes more. Remove saucepan from heat; stir in baking soda. Pour over cereal mixture; stir gently to coat.3.Bake for 15 minutes; stir cereal mixture and bake for 5 minutes more. Remove from oven; stir in dried fruit. Spread on prepared foil to cool. Store in an airtight container.
Nutritional Information 1 Serving: Calories 110 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 160mg; Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 8g); Protein 2g
53% less sugar • 40% less saturated fat than the original recipe. Coat cereal, nuts, pretzels, and dried fruit with a buttery brown sugar glaze. Pack this mix in school lunches or share it at the office.
Prep Time:20 min
Start to Finish:1 hr
makes:24 Servings
Nonstick cooking spray4cups Corn Chex® cereal3cups Rice Chex® cereal2cups pretzel knots2/3cup sliced almonds1/2cup packed brown sugar1/4cup butter2tablespoons light-color corn syrup1/8teaspoon baking soda3/4cup dried sweetened orange-flavor cranberries3/4cup dried cranberries, blueberries, or cherries
1.Lightly coat a large piece of foil with nonstick cooking spray; set aside. In a large roasting pan, toss together cereals, pretzels, and almonds; set aside.2.Preheat oven to 300ºF. In a medium saucepan, combine brown sugar, butter, and corn syrup. Cook and stir over medium heat until mixture just begins to bubble. Continue cooking at a moderate, steady rate, without stirring, for 5 minutes more. Remove saucepan from heat; stir in baking soda. Pour over cereal mixture; stir gently to coat.3.Bake for 15 minutes; stir cereal mixture and bake for 5 minutes more. Remove from oven; stir in dried fruit. Spread on prepared foil to cool. Store in an airtight container.
Nutritional Information 1 Serving: Calories 110 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 160mg; Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 8g); Protein 2g
Prep Time:20 min
Start to Finish:1 hr
makes:24 Servings
Nonstick cooking spray4cups Corn Chex® cereal3cups Rice Chex® cereal2cups pretzel knots2/3cup sliced almonds1/2cup packed brown sugar1/4cup butter2tablespoons light-color corn syrup1/8teaspoon baking soda3/4cup dried sweetened orange-flavor cranberries3/4cup dried cranberries, blueberries, or cherries
1.Lightly coat a large piece of foil with nonstick cooking spray; set aside. In a large roasting pan, toss together cereals, pretzels, and almonds; set aside.2.Preheat oven to 300ºF. In a medium saucepan, combine brown sugar, butter, and corn syrup. Cook and stir over medium heat until mixture just begins to bubble. Continue cooking at a moderate, steady rate, without stirring, for 5 minutes more. Remove saucepan from heat; stir in baking soda. Pour over cereal mixture; stir gently to coat.3.Bake for 15 minutes; stir cereal mixture and bake for 5 minutes more. Remove from oven; stir in dried fruit. Spread on prepared foil to cool. Store in an airtight container.
Nutritional Information 1 Serving: Calories 110 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 160mg; Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 8g); Protein 2g
53% less sugar • 40% less saturated fat than the original recipe. Coat cereal, nuts, pretzels, and dried fruit with a buttery brown sugar glaze. Pack this mix in school lunches or share it at the office.
Prep Time:20 min
Start to Finish:1 hr
makes:24 Servings
Nonstick cooking spray4cups Corn Chex® cereal3cups Rice Chex® cereal2cups pretzel knots2/3cup sliced almonds1/2cup packed brown sugar1/4cup butter2tablespoons light-color corn syrup1/8teaspoon baking soda3/4cup dried sweetened orange-flavor cranberries3/4cup dried cranberries, blueberries, or cherries
1.Lightly coat a large piece of foil with nonstick cooking spray; set aside. In a large roasting pan, toss together cereals, pretzels, and almonds; set aside.2.Preheat oven to 300ºF. In a medium saucepan, combine brown sugar, butter, and corn syrup. Cook and stir over medium heat until mixture just begins to bubble. Continue cooking at a moderate, steady rate, without stirring, for 5 minutes more. Remove saucepan from heat; stir in baking soda. Pour over cereal mixture; stir gently to coat.3.Bake for 15 minutes; stir cereal mixture and bake for 5 minutes more. Remove from oven; stir in dried fruit. Spread on prepared foil to cool. Store in an airtight container.
Nutritional Information 1 Serving: Calories 110 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 160mg; Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 8g); Protein 2g