Beautiful Things: Chex crack

So, the original recipe was called "Honey Ginger Crunch" but anyone who has ever tasted it at Pendragon House has agreed that "Chex crack" is more descriptive.  This stuff is delicious.

1/3 cup packed brown sugar
1/4 cup butter or margarine
1/4 cup honey
1 teaspoon ground ginger or cardamom
1/2 teaspoon ground cinnamon
6 cups Rice Chex® cereal
2 cups bite-size pretzel twists
1 cup unblanched whole almonds (I used almond slices. It's fine.)
1 cup dried cranberries

1.Heat oven to 250°F. Line large roasting pan (or two 9x13 pans) with foil. Butter the foil. Twice. This stuff sticks.  Or just use parchment paper.  Parchment paper is awesome.

2.In 1-quart saucepan, heat brown sugar, butter, honey, ginger and cinnamon to boiling.

Don't panic. It's sugar and sugar melts in water. The pan will clean.

Remove from heat; cool slightly. Into roasting pan measure cereal, pretzels, almonds. Stir in brown sugar mixture until evenly coated.

3.Bake 50 minutes, stirring every 15 minutes. Spread on waxed paper (or just pull out the foil) to cool, about 15 minutes.

Place in serving bowl; stir in cranberries. (Ok - I baked the cranberries in, cause I don't pay attention. It didn't hurt them. They came out fine.) Store in airtight container.