Recipe courtesy of Sandra Lee
Spiced Cranberries and Almonds
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- Level: Intermediate
- Total: 1 hr 10 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Intermediate
- Total: 1 hr 10 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
