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Enjoy this recipe from Hometown Christmas .
Submitted by: from
3 T. butter 3 T. brown sugar, packed 3 T. honey 2 t. ground ginger 1/2 t. salt 6 oz. jar macadamia nuts or mixed nuts 2 c. mini pretzel twists 3/4 c. dried pineapple, papaya and mango mix, diced
In a large skillet, melt butter over medium heat. Stir in brown sugar, honey, ginger and salt. Cook about 2 minutes, stirring constantly until bubbly. Add remaining ingredients. Cook about one minute stirring constantly, until all ingredients are coated. Spread mixture in a thin layer in an aluminum foil lined 15”x10” jelly roll pan. Bake at 350 degrees for 10 to 12 minutes, stirring occasionally, until bubbly and lightly golden. spread mixture in a thin layer on a unlined jelly roll roll pan. Cool completely; store in an airtight container. Makes 8 servings. | |
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In a large skillet, melt butter over medium heat. Stir in brown sugar, honey, ginger and salt. Cook about 2 minutes, stirring constantly until bubbly. Add remaining ingredients. Cook about one minute stirring constantly, until all ingredients are coated. Spread mixture in a thin layer in an aluminum foil lined 15”x10” jelly roll pan. Bake at 350 degrees for 10 to 12 minutes, stirring occasionally, until bubbly and lightly golden. spread mixture in a thin layer on a unlined jelly roll roll pan. Cool completely; store in an airtight container. Makes 8 servings. |
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