Serves: 18
Total Calories: 128
1. Break crackers into bite-size pieces. Line 15 x 10 x 1-inch baking pan with foil. Lightly coat with nonstick cooking spray. Spread cracker pieces, nuts and sunflower seeds on foil.
2. In small saucepan cook and stir honey and margarine or butter over low heat until margarine melts. Drizzle over cracker mixture.
3. Bake at 250°F about 45 minutes or until crisp, stirring twice. Cool in pan. Loosen mixture with metal spatula. Stir in raisins. Store in airtight container.
*NOTE: Each cracker sheet measures about 5 x 2-inches and is scored into 4 pieces.
This Cinnamon Crisp Snack Mix recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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