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1 cup whole almonds
2 cups small pretzels
1 cup dried cranberries
1 egg white
1/2 cup sugar
1/2 tsp ground cinnamon
1/2 tsp salt
Preheat oven to 350 degrees.
Spread almonds evenly on an ungreased baking sheet. Bake 7-8 minutes or until nuts are slightly darker in color. Cool completely on pan. Reduce oven temperature to 225 degrees. In a large bowl, combine nuts, pretzels and cranberries. In a small bowl, beat egg white until foamy. Add sugar and cinnamon. Pour over pretzel mixture; toss until well coated. Spread evenly on a greased baking sheet. Bake 1 hour, stirring every 15 minutes. Cool completely on pan. Store in an air-tight container.
2 cups small pretzels
1 cup dried cranberries
1 egg white
1/2 cup sugar
1/2 tsp ground cinnamon
1/2 tsp salt
Preheat oven to 350 degrees.
Spread almonds evenly on an ungreased baking sheet. Bake 7-8 minutes or until nuts are slightly darker in color. Cool completely on pan. Reduce oven temperature to 225 degrees. In a large bowl, combine nuts, pretzels and cranberries. In a small bowl, beat egg white until foamy. Add sugar and cinnamon. Pour over pretzel mixture; toss until well coated. Spread evenly on a greased baking sheet. Bake 1 hour, stirring every 15 minutes. Cool completely on pan. Store in an air-tight container.
