Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
4 cups crispy corn cereal squares
3 cups crispy rice cereal squares
2 cups pretzel knots
⅔ cup sliced almonds
½ cup packed brown sugar
¼ cup butter
2 tablespoons light-colored corn syrup
⅛ teaspoon baking soda
¾ cup dried cranberries, blueberries, or cherries
Lightly coat a large piece of foil with cooking spray; set aside. In a large roasting pan toss together corn cereal, rice cereal, pretzels, and almonds; set aside.
In a medium saucepan combine brown sugar, butter, and corn syrup. Cook and stir over medium heat until mixture just begins to bubble. Continue cooking at a moderate, steady rate, without stirring, for 5 minutes more. Remove saucepan from heat; stir in baking soda. Pour over cereal mixture; stir gently to coat.
Bake in a 300°F oven for 15 minutes; stir cereal mixture and bake 5 minutes more. Remove from oven; stir in dried fruit. Spread on prepared foil to cool. Store in an airtight container. Makes 36 ( ⅓-cup) servings.