Instructions:
Preheat the oven to 350°F. Spread almonds in a single layer on an ungreased baking sheet. Bake 5 to 10 minutes or until lightly toasted, stirring once or twice to ensure even baking. Transfer to a plate to cool completely.
Meanwhile, in a large bowl, stir together remaining ingredients. Stir in cooled almonds.
Cook’s Tip: If all the snack mix isn’t likely to be eaten on the day you make it, we recommend using golden raisins. The moisture of the dried apricots may cause the cereal to lose its crispness over time. Be sure the almonds are completely cooled when you add them to the mix; otherwise, they will make it soggy.
This recipe is reprinted with permission from “Love Your Heart,” Copyright © 2006 by the American Heart Association. Published by Publications International, Ltd. Available at shopgored.com
This farm news was published in the Sept. 6, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.
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