Shreddies Gingerbread Snack Mix

Total Time
30mins
Prep 5 mins
Cook 25 mins

A change of pace from the usual savory snack mixes, this slightly sweet mix with Shreddies, nuts, and dried fruit is a delicious mix to put out when guests arrive, or pack as a mid afternoon snack. From Bake Fest 2010.

Ingredients Nutrition

Directions

  1. 1. Preheat the oven to 250°F Arrange the pecans and almonds in an even layer on a rimmed baking sheet. Bake for 15 minutes or until golden and fragrant; cool slightly.
  2. 2. Combine the nuts with the Shreddies, pretzels and pumpkin seeds in a large bowl. Stir the melted butter with the sugar, ginger, cinnamon, salt and cloves until combined; drizzle over the cereal mixture. Toss thoroughly to coat the pieces evenly.
  3. 3. Spread mixture on two, large, rimmed baking sheets. Bake, rotating pans once, for 10 to 12 minutes or until crisp and fragrant; cool completely. Stir in the cranberries and white chocolate chips (if using); transfer to an airtight container. Reserve at room temperature for up to 1 week.
  4. Makes 12 cups (3 L).
Most Helpful

5 5

Truly delish!!!! The gingerbread flavour was so great with the dried fruit and salty pretzels. YUMMO! I used swedish all natural whole rye puffs as a sub for the shreddies and threw in some peanuts just cause I had them. It was soo good, I could hardly stop myself munching. :)
I left out the chocolate and decreased butter and sugar a tad to make this more waistline friendly. It didnt suffer taste wise.
THANK YOU SO MUCH for sharing this keeper with us, Kat!
Made and reviewed for Veggie Swap #31 February 2011.