Easy Recipe Finder
Recipe Feeder
2 cups WHEAT THINS Original Crackers
2 cups pretzel sticks
1/2 cup raisins
1/4 cup PLANTERS Chopped Pecans
1 egg white
2 tsp. water
1/2 tsp. grated lemon zest
1/3 cup sugar
1 tsp. ground cinnamon
PREHEAT oven to 325°F. Mix crackers, pretzels, raisins and pecans in large bowl; set aside. Beat egg white, water and lemon zest in small bowl with wire whisk until well blended. Drizzle evenly over cracker mixture; toss to coat. Sprinkle with combined sugar and cinnamon; mix lightly.
SPREAD in single layer in greased foil-lined 15x10x1-inch baking pan.
BAKE 20 min., stirring occasionally. Cool completely. Store in tightly covered container at room temperature.
2 cups pretzel sticks
1/2 cup raisins
1/4 cup PLANTERS Chopped Pecans
1 egg white
2 tsp. water
1/2 tsp. grated lemon zest
1/3 cup sugar
1 tsp. ground cinnamon
PREHEAT oven to 325°F. Mix crackers, pretzels, raisins and pecans in large bowl; set aside. Beat egg white, water and lemon zest in small bowl with wire whisk until well blended. Drizzle evenly over cracker mixture; toss to coat. Sprinkle with combined sugar and cinnamon; mix lightly.
SPREAD in single layer in greased foil-lined 15x10x1-inch baking pan.
BAKE 20 min., stirring occasionally. Cool completely. Store in tightly covered container at room temperature.
