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1 cup whole almonds/walnuts
2 cups small pretzels
1 cup dried cranberries
1 egg white
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt


Preheat over to 350. Spread almonds evenly on an ungreased baking sheet. Bake 7-8 minutes or until nuts are slightly darker in color. Cool completely on pan.

Reduce over temp to 225. In a large bowl combine almonds, pretzels and cranberries. In a small bowl beat egg white until foamy. Pour over pretzel mixture, toss until well coated. In another small bowl combine remaining ingredients. Sprinkle over pretzel mixture, toss until well coated. Spread evenly on a greased baking sheet. Bake 1 hour, stirring every 15 minutes. Cool completely on pan. Store in airtight container.