I have had this recipe a long time. It came from Betty Crocker. I went to the site to be able to post a more accurate copy than what I had in Braille. Was amazed to find it still there. Site says it was posted in 2006. I made the recipe with the curry version listed below the recipe.
Chex Moroccan Crunch Prep time 10 minutes. Total 1 hour 25 minutes. Servings: 21. 1/3 cup butter or margarine. 1 teaspoon seasoned salt. 1 teaspoon ground cumin. 1 teaspoon ground coriander. ½ teaspoon ground cinnamon. 1 teaspoon dried mint leaves, if desired. 8 cups chex. 2 cups almonds. 1 cup chopped dried fruits, currants or raisins. ¼ cup finely chopped crystallized ginger. 3 tablespoons honey, if desired. 1. Heat oven to 250. 2. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Stir in cereal and almonds until evenly coated. 3. Bake 1 hour, stirring every 15 minutes. Stir in dried fruits and ginger. Drizzle with honey. Cool completely, about 15 minutes. Store in airtight container. Expert tips: Use 1 teaspoon curry powder for the cumin, 1 tablespoon dried cilantro leaves for the coriander and 1 tablespoon ground ginger for the crystallized ginger. Dried fruit mixtures are available chopped and ready for recipes. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
