| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3/4 stick unsalted butter
- 1/2 cup packed light brown sugar
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 2 cups dried cranberries
- 3 cups almonds
- 1/2 cup unsweetened coconut flakes
Instructions
- Preheat oven to 350 degrees F.
- Melt butter, brown sugar, and maple syrup in large pot over medium heat. Stir in cinnamon and pumpkin pie spice. Add cranberries, almonds, and coconut flakes and stir to combine.
- Spread mixture on greased cookie sheet. Bake 20 minutes or until mixture is crunchy and lightly browned. Transfer to a bowl when cooled and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 576 |
| Total Fat | 39 g |
| Saturated Fat | 11 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 10 g |
| Sugar | 37 g |
| Protein | 12 g |
| Cholesterol | 23 mg |
| Sodium | 9 mg |
Reviews
The smell is wonderful and I was very excited to try this but I burned them even with reduced baking time and constant checking…maybe I will try again.
This is delicious! I am giving it for gifts this year. I am going to try the suggestion of adding some salt and cayenne to give it even more complexity!
Awesome! I love this recipe! Once you start eating it you can’t stop! It’s a perfect snack food!
Makes a really great treat! The whole house smelled delicious!
Everyone at school and at home loves it!
This is a great recipe! This Michigander used some dried cherries, too. Would like to try a mix of cherries, cranberries, and dried blueberries. My (grown) kids scarf it down when we’re on the road.
This recipe was so easy and tasted great! I made this as a gift to go along side a couple other treats for Christmas gifts and it was so hard to stop myself from eating all of it haha. I used sweetened coconut as well and, instead of mixing it in to the almond cranberry mix, I topped it on before baking. This left the coconut a pleasing brown, toasted look. I recieved rave reviews about this nutty, fruity delight and, by request, am going to make some more for select friends.. as well as myself!
Everyone loved this! I left out coconut because the almonds & cranberries can easily be picked up by hand. Check after 10 minutes, toss the nuts to separate and prevent sticking. 20 minutes, too long. You can be serve as an appetizer, snack, or on a sweet table.
These were really simple and very taste. And as previously noted, made the house smell yummy. I didn’t have quite enough almonds so I used some pecan as well which also worked. I do agree with others that the coconuts ends up not looked pretty but the taste is still good adding the coconut up front. I also used Craisans and sweetened coconut like others and it turned out well. Makes a nice gift.
I used roasted salted almonds. Shook away the excess. I reduced the cooking time in the oven though. The mixture of the butter and brown sugar was a bit challenging. It did not dissolved completely, and then, the sweetened coconut I used, formed clusters. But the taste is superb. I will make it again.