6 cups gluten-free rice Chex cereal
12 ounces gluten-free mixed nuts
6 ounces gluten-free cashews
1 cup non hydrogenated margarine
1 1/2 cups granulated sugar
1/2 cup honey or corn syrup
2 teaspoons vanilla extract
1. Mix cereal and nuts in a large roasting pan. Stir to thoroughly distribute the nuts in the cereal.
2. In a medium saucepan, combine butter, sugar and honey. Bring to a boil, stirring occasionally for 3 to 4 minutes. Continue to cook for an additional 3 to 5 minutes until the mixture reaches the “soft ball” stage. This is when you put a drop of the mixture in a small glass of cold water and it forms a soft ball.
3. Remove the pan from heat and stir in vanilla. Carefully pour the hot mixture over the cereal and nuts and gently stir to coat all dry ingredients.
4. Spread the mixture evenly on a large baking sheet lined with parchment paper and allow to cool. Break the mixture into clusters.
Store in an airtight container. Makes 30 cookies.
Per serving: 175 calories, 46 percent from fat; 9 grams fat, 4 grams saturated; 17 grams carbohydrates; 2 grams protein; 66 milligrams sodium; 17 milligrams cholesterol; 0.2 gram fiber