After School Sweet & Salty Snack

Ingredients:

 makes 6 servings

• Reynolds® Parchment Paper                                                     


• 1 (2.9 ounce) bag microwave low-fat popcorn                                                     


• 2 cups mini pretzels                                                     


• 1 cup coarsely chopped roasted almonds     


• 1 cup chopped sweetened dried cranberries                                                     


• 1 (12 ounce) package premium white baking morsels (chips)                                                     


• 1 1/2 teaspoons ground cinnamon

Directions

1. Line a 15 1/2x10x1-inch baking pan or large tray with a sheet of Reynolds® Parchment Paper; set aside.


2. Pop popcorn according to package directions; shake bag so that un-popped kernels fall to the bottom.


3. Pour popcorn, pretzels, almonds and dried cranberries into large bowl. Discard un-popped popcorn kernels.


4. Melt white morsels according to package directions. Stir in cinnamon; pour over popcorn and pretzels. Toss to evenly coat.


5. Spread evenly on parchment lined tray. Let set to harden, about 1 hour. Break apart large pieces. Store in airtight container.

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Written by Alice

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