 Ingredients
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
Directions:
PREHEAT oven to 350 F. Line a baking sheet with aluminum foil.
Evenly SPREAD 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.
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