Honey-Cardamom Crunch

The recipe is from America's Best Recipes 2003, and is a variation of Chex Mix. The first time I made it, I used packaged ground cardamom. I have since scored a bag of green cardamom pods at my local Middle Eastern market, so next time I will grind my own.

• Ready In: 50 mins
• Yields: 10 cups

Ingredients

• 6  cups  crisp rice cereal squares such as  Rice Chex
• 2  cups  tiny  pretzel twists
• 1  cup  whole almond (I prefer blanched)
• 1  cup sweetened flaked coconut
• 1⁄3 cup  firmly packed light brown sugar
• 1⁄4 cup butter or 1⁄4 cup margarine
• 1⁄4 cup honey
• 1⁄2 teaspoon ground cardamom
• 1  cup dried cranberries (I used Trader Joe's Orange Flavored Cranberries)

Directions

1. Combine first 4 ingredients in a large roasting pan and stir well.
2. Combine brown sugar, butter, honey and cardamom in a medium saucepan.
3. Place over medium heat and cook until blended, stirring often.
4. Pour brown sugar mixture over cereal mixture and toss to coat.
5. Bake at 300F for 40 minutes, stirring every 10 minutes.
6. Stir in cranberries after removing from oven and spread mixture on a baking sheet to cool completely.
7. Store in an airtight container.