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“I came up with this recipe by combining a few other snack mix recipes. My family loves it and it is made lighter by using Splenda and Sugar Free Maple syrup. Enjoy.”
READY IN:
1hr 10mins
SERVES:
8-10
YIELD:
8-9 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 275 degrees.
  2. Mix Splenda and cinnamon in a bowl and set aside.
  3. Beat egg whites in a large bowl until frothy.
  4. Mix dried cranberries and pecans with the frothy egg whites until coated.
  5. Carefully stir in rice chex, wheat chex and pretzels.
  6. Add syrup and continue to mix until coated.
  7. Sprinkle mix with sugar and cinnamon mixture and stir again to coat.
  8. Line large cookie sheet with parchment paper.
  9. Spread mix on parchment paper cook for 1 hour or until mix is dry, turning every 15 minutes.
  10. Remove from oven and cool on parchment paper on a cooling rack so the snack mix does not get soggy.
  11. Store in airtight container.

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