Day 10 - Moroccan Crunch

This is a very unusual chex mix variant, both savory and sweet. I make it to "use up" the leftover cereal after making the other varieties.

Moroccan Crunch


8 cups various chex mix
1 cup pecans or almonds
1 tbsp. sesame seeds
1/2 cup each raisins, golden raisins, and dried currants

1/2 cup butter
1/4 cup honey
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp ground mint
3 tbsp fresh ginger or crystallized ginger, or 1 tsp ground ginger
1 tsp seasoned salt

Mix cereal, nuts, and fruit in roasting pan. Melt butter in saucepan and add the other ingredients. Stir well and dump over cereal. Stir well. Bake at 250 degrees F for 1 hour, stirring every 15 minutes. Cool on paper towels.

This is a sweet version of this mix, I prefer the dried fruits roasted with the cereal.


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