Honey-Ginger Crunch

Dairy Free
Health score
7%
Honey-Ginger Crunch
75 min.
24
152kcal

Suggestions


Welcome to a delightful culinary adventure with our Honey-Ginger Crunch! This irresistible snack is perfect for any occasion, whether you're hosting a gathering or simply looking for a tasty treat to enjoy at home. With its unique blend of flavors and textures, this dairy-free recipe is sure to impress your guests and satisfy your cravings.

Imagine the warm, inviting aroma of brown sugar and honey wafting through your kitchen as you prepare this crunchy delight. The combination of crispy rice cereal, salty pretzel twists, and wholesome almonds creates a satisfying crunch, while the flaked coconut and sweetened dried cranberries add a touch of tropical sweetness. The hint of ginger brings a delightful warmth that elevates this snack to a whole new level.

Not only is Honey-Ginger Crunch a delicious treat, but it’s also a healthier option, with each serving containing just 152 calories. Perfect for sharing, this recipe yields 24 servings, making it an ideal choice for parties, picnics, or simply as a snack to keep on hand. Plus, it’s easy to make and requires just 75 minutes from start to finish!

So, gather your ingredients and get ready to create a snack that will have everyone coming back for more. Your taste buds will thank you for this delightful combination of sweet and savory flavors!

Ingredients

  • 0.3 cup brown sugar packed
  • 0.3 cup butter 
  • 0.3 cup honey 
  • teaspoon ground ginger 
  • cups rice chex 
  • cups pretzel twists 
  • cup almonds whole
  • cup coconut flakes flaked
  • cup cranberries dried sweetened

Equipment

  • bowl
  • sauce pan
  • oven
  • roasting pan
  • aluminum foil

Directions

  1. Heat oven to 250°F. Spray large roasting pan with cooking spray.
  2. In 1-quart saucepan, heat brown sugar, butter, honey and ginger to boiling.
  3. Remove from heat; cool slightly. Into roasting pan, measure cereal, pretzels, almonds and coconut. Stir in brown sugar mixture until evenly coated.
  4. Bake 50 minutes, stirring every 15 minutes.
  5. Spread on waxed paper or foil; cool about 15 minutes.
  6. Place in serving bowl; stir in cranberries. Store in airtight container.

Nutrition Facts

Calories152kcal
Protein5.86%
Fat41.92%
Carbs52.22%

Properties

Glycemic Index
6.05
Glycemic Load
3.84
Inflammation Score
-4
Nutrition Score
7.2234783198522%

Flavonoids

Cyanidin
0.18mg
Delphinidin
0.01mg
Catechin
0.08mg
Epigallocatechin
0.15mg
Epicatechin
0.04mg
Eriodictyol
0.01mg
Naringenin
0.03mg
Isorhamnetin
0.16mg
Kaempferol
0.02mg
Myricetin
0.12mg
Quercetin
0.25mg

Nutrients percent of daily need

Calories:151.97kcal
7.6%
Fat:7.45g
11.46%
Saturated Fat:2.7g
16.89%
Carbohydrates:20.89g
6.96%
Net Carbohydrates:19.02g
6.92%
Sugar:10.67g
11.86%
Cholesterol:0mg
0%
Sodium:123.46mg
5.37%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.34g
4.69%
Manganese:0.55mg
27.7%
Iron:2.82mg
15.67%
Folate:59.5µg
14.88%
Vitamin E:1.76mg
11.74%
Vitamin B2:0.19mg
11.47%
Vitamin B3:1.72mg
8.58%
Zinc:1.25mg
8.33%
Vitamin B1:0.12mg
8.27%
Vitamin B6:0.15mg
7.55%
Fiber:1.86g
7.46%
Vitamin B12:0.38µg
6.33%
Copper:0.12mg
5.95%
Magnesium:23.12mg
5.78%
Phosphorus:51.83mg
5.18%
Calcium:46.89mg
4.69%
Vitamin A:209.68IU
4.19%
Selenium:2.52µg
3.6%
Potassium:93.96mg
2.68%
Vitamin C:1.66mg
2.01%
Vitamin B5:0.19mg
1.87%
Vitamin D:0.25µg
1.67%