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Tuesday, March 11, 2014

After School Sweet & Salty Snack

2:08 AM

Ingredients:


 makes 6 servings










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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