cup pecans (roughly chopped) or 1/3 cup walnuts (roughly chopped)
g miniature pretzel twists (4.5-5 cups)
Serving Size: 1 (35) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 34 g23 %
Total Fat 3.8 g5 %
Saturated Fat 0.4 g1 %
Cholesterol 0 mg
Sodium 281.4 mg
Dietary Fiber 1.4 g5 %
Sugars 9.9 g39 %
Protein 3 g
Preheat oven to 275 and prepare baking sheet with sides - I line mine with parchment paper and spray with cooking spray to prevent sticking.
Combine brown sugar and ground cinnamon, set aside.
Whisk egg white in large bowl.
Add dried cranberries and nuts, stir.
Add miniature pretzels.
Sprinkle with brown sugar mix and gently fold until combined, careful not to crush the pretzels.
Spread onto prepared baking sheet.
Bake for 45 minutes, stirring every 15 minutes. Watch carefully, oven temperatures vary and they aren't so good burnt!
Remove from oven and stir, evenly distributing nuts and berries. Spread in a single layer to cool on parchment paper. Cool completely or they will be soft/soggy - they firm as they cool. Store in covered containers.