Shreddies Gingerbread Snack Mix

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.

• Ready In: 30 mins
• Serves: 6-8
• Yields: 10 cups

Ingredients

• 4  cups  shreddies cereal
• 1  cup pecans, pieces
• 1  cup  almonds, slivered
• 2  cups  pretzel twists (mini) or 2  cups  pretzel sticks
• 1  cup  pumpkin seeds
• 1⁄3 cup unsalted butter, melted
• 1⁄4 cup brown sugar, packed
• 1  tablespoon ginger, ground
• 1  tablespoon cinnamon
• 1⁄4 teaspoon salt
• 1  pinch clove, ground
• 1  cup dried cranberries or 1  cup raisins
• 1  cup white chocolate chips (optional)

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).