Makes 32 ½-cup servings
Adapted from April 2005 issue of Better Homes & Gardens
Adapted from April 2005 issue of Better Homes & Gardens
This recipes creates two variations on the theme: one batch is sweet with chocolate chips; the other is sweet and spicy with dried cranberries. I've modified the original recipe to prepare each batch separately so as to be sure the red pepper in the spicy mix is well distributed. I also use chocolate chips rather than the broken chocolate bar specified in the original recipe.
1 c | maple syrup (not imitation) |
2 T | butter |
8 c | salted cocktail peanuts |
1 to 1½ tsp | crushed red pepper |
3 c | small pretzels |
1 c | dried cranberries |
6 oz | chocolate chips (milk or semisweet) |
- Preheat oven to 350 degrees.
- Line two 15 x 10 x 1 inch baking pans with foil. Grease foil.
- In a bowl, melt one tablespoon of butter. Stir in half the maple syrup, then stir in 4 c peanuts.
- Spread the mixture in one of the baking pans.
- Melt the other tablespoon of butter in the bowl and stir in the remaining maple syrup and the red pepper (I use 1 tsp).
- Spread this mixture in the other baking pan.
- Bake, uncovered, for 20 minutes, stirring once or twice.
- Allow to cool until it can be handled; then use your hands to break up any large clumps.
- Add the chocolates to the sweet mixture and the cranberries to the spicy mixture.
- Add 1½ cups pretzels to each.
Serve, or store, tightly covered, up to 5 days.
Per serving (½ cup per serving):
21 grams carbohydrates
4 grams fiber
10 grams protein
21 grams fat
5 grams saturated fat
191 mg sodium
301 calories
21 grams carbohydrates
4 grams fiber
10 grams protein
21 grams fat
5 grams saturated fat
191 mg sodium
301 calories