- ¼ cup Season Skinless & Boneless Sardines in Water (3.75 oz.), drained and chopped
- 1½ cups Corn Chex
- 2 cups Nut Mix
- ⅛ cup Honey
- Preheat oven 225° F.
- In a large mixing bowl add: nuts, honey and sardines. Toss.
- Spread on lined and greased cookie sheet. Put on middle rack for 20 min. rotate and mix in Corn Chex. Cookanother 20 min. Stirring Often.
- Let cool. Grind some fresh black pepper ontop and store in airtight container.
This recipe is made with: