| 6 | cups Vanilla Chex® cereal |
| 1/2 | cup whole roasted almonds |
| 1/2 | cup whole roasted cashews |
| 2 | tablespoons butter or margarine |
| 1/4 | cup packed brown sugar |
| 2 | tablespoons dark corn syrup |
| 2 | teaspoons ground cinnamon |
| 1 | teaspoon ground ginger |
| 1/2 | cup gluten-free yogurt-covered cranberries or yogurt-covered raisins |
| 1. | In large microwavable bowl, measure cereal and nuts; set aside. |
| 2. | In 2-cup microwavable measuring cup, microwave butter on High 30 seconds; stir and microwave 30 seconds longer or until butter is melted; stir in brown sugar, corn syrup, and spices. Heat until boiling, about 30 seconds. Pour over cereal mixture, stirring until evenly coated. |
| 3. | Microwave uncovered on High about 3 minutes, stirring every minute, until mixture is glazed. Cool 5 minutes, stir in cranberries. Spread on waxed paper to cool. Store in airtight container. |
| If you have a hard time finding roasted cashews and almonds separately, you can just use 1 cup mixed nuts instead. Any nut will be very tasty in this sweet and spicy mix. |