Shreddies Coco Crunch Mix Food

SHREDDIES GINGERBREAD SNACK MIX

Steps:

• 1. Preheat the oven to 250°F Arrange the pecans and almonds in an even layer on a rimmed baking sheet. Bake for 15 minutes or until golden and fragrant; cool slightly.
• 2. Combine the nuts with the Shreddies, pretzels and pumpkin seeds in a large bowl. Stir the melted butter with the sugar, ginger, cinnamon, salt and cloves until combined; drizzle over the cereal mixture. Toss thoroughly to coat the pieces evenly.
• 3. Spread mixture on two, large, rimmed baking sheets. Bake, rotating pans once, for 10 to 12 minutes or until crisp and fragrant; cool completely. Stir in the cranberries and white chocolate chips (if using); transfer to an airtight container. Reserve at room temperature for up to 1 week.
• Makes 12 cups (3 L).

SHREDDIES PECAN CRUNCH

Steps:

• Preheat oven to 250F and lightly grease a large cookie sheet.
• Combine first 5 ingredients in a large bowl; set aside.
• Drizzle: In a medium sauce pan put sugar, margarine and corn syrup. At medium-high heat, bring to a boil, stirring constantly. Let boil exactly 2 min's without stirring.
• Add baking soda and stir vigourously until foamy!
• Pour drizzle over Shreddies mix and toss to coat. Spread on cookie sheet and bake 30 minute until lightly toasted and crispy.