Cranberry Bog Gorp
- 1/4 C butter
- 1/4 C light brown sugar
- 1 T maple syrup
- 1 tsp. curry powder
- 1/2 tsp. ground cinnamon
- 1 1/2 C dried cranberries
- 1 1/2 C coarsely chopped walnuts and/or slivered almonds
- 1 1/2 C pretzel twists
Preheat over to 300°. Lightly grease 15x10 inch jellyroll pan.
Combine butter, brown sugar and maple syrup in large saucepan; cook and stir over medium heat until butter is melted and mixture is smooth. Stir in curry powder and cinnamon. Add cranberries, walnuts and pretzels; stir until evenly coated.
Spread mixture in prepared pan. Bake 15 minutes or until mixture is lightly browned.