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Spicy food fans will like the red pepper version of this snack mix. Others will like the plain version.

Source: Better Homes and Gardens


Recipe Summary

25 mins
1 hr
20 mins
1 hr 45 mins
16 cups


Ingredient Checklist


Instructions Checklist
  • Line two 15x10x1-inch baking pans with foil. Grease foil, set aside. In a bowl stir together syrup and butter; stir in peanuts. Place half of the mixture (4 cups) in a single layer in one baking pan. Stir crushed red pepper into remaining mixture in bowl; place in a single layer on second baking pan. Bake, uncovered, in a 350 degree F oven for 20 minutes, stirring twice. Stir 1-1/2 cups pretzels and the cranberries into the half with the crushed red pepper. Stir remaining pretzels into the other mixture. Coat two large sheets of heavy foil with nonstick cooking spray. Spoon mixture onto the foil. Cool completely. Break into clusters.

  • Transfer the cranberry mixture into one serving bowl. Add chocolate to remaining mixture; transfer to a second serving bowl. Serve, or store, tightly covered, up to 5 days. Makes 32 (1/2 cup) servings.

Nutrition Facts

301 calories; fat 21g; cholesterol 3mg; saturated fat 5g; carbohydrates 21g; mono fat 10g; poly fat 6g; insoluble fiber 4g; sugars 11g; protein 10g; vitamin a 48.6IU; riboflavin 0.1mg; niacin equivalents 5.1mg; vitamin b6 0.2mg; folate 44.4mcg; sodium 191mg; potassium 289mg; calcium 40.4mg; iron 0.9mg.