2 cups crisp wheat cereal squares
2 cups crisp rice cereal squares
2 cups crisp corn cereal squares
2 cups crisp oat cereal squares
(*I usually use 8 cups of the Chex Multi-Bran instead of the 2 cups of each)
2 cups flaked coconut (optional)
1 cup silvered almonds
1 cup pecan pieces
1 cup sweetened dried cranberries
1/2 cup butter
1 cup (12oz) Pure Honey
Line two large shallow (rimmed) baking pans (each 15x10x1-inch or larger) with aluminum foil or parchment paper; spray well with cooking spray. Layer half of the cereal, coconut, nuts and cranberries in each pan. Gently mix with hands or wooden spoon. In a 2-cup glass measure, microwave butter on High for 1 minute or until melted. Measure honey in same glass measure: whisk to combine. Drizzle half of the butter mixture over each pan of cereal mixture gently stir with spoon to coat cereal. Bake at 325° for 30-35 minutes or until coconut turns light golden brown, stirring every 10 minutes. Cool pans of crunch snack mix on wire racks. Break apart large pieces. Makes about 12 cups.
