March 13th, 2008
Recipe by Leeanne Wright
Preheat oven to 250 F. Line two sheet pans with parchment paper.
In a large bowl, combine almonds and popcorn.
In a small pot over low heat, melt 3 tablespoons butter. Stir in maple syrup and increase heat. Cook until syrup bubbles, about 2 minutes. Remove from heat. Whisk in vanilla, then baking soda. (Mixture should look frothy.) Immediately pour over popcorn and almonds. Mix well. Spread popcorn mix on sheet pan.
In a bowl, combine cereal, pretzels and crackers.
Melt remaining butter and whisk in remaining ingredients. Pour over cereal mixture and toss to coat. Spread on second sheet pan.
Place both sheet pans in oven and bake 45 minutes, stirring every 15 minutes. Let cool on pans to harden toppings, and combine in a large bowl to serve.
252 calories, 13 g fat, 506 mg calcium, 334 mg sodium, 31 g carbs, 4 g fibre, 6 g protein; good source of magnesium, iron and zinc.