- 1/2 cup slivered almonds
- 1/2 cup shelled pumpkin seeds
- 1/2 cup shredded coconut
- 1/2 cup Sun-Maid Cape Cod Cranberries
- 1/2 cup milk chocolate pieces
oven to 350 F. Line a baking sheet with aluminum foil.
almonds , pumpkin seeds and coconut on prepared baking sheet. Place baking sheet in oven. BAKE
for 8 to 10 minutes or until you begin to smell the nuts and coconut toasting and they are lightly browned. Using oven mitts, carefully remove from oven. PLACE
on wire rack; cool about 10 minutes or until completely cooled.
In a large bowl, using a spoon, STIR
together almond mixture, cranberries and chocolate pieces. Serve
immediately or store in a large zip-top plastic bag.
Makes 3 cups (makes about 10 servings)