Honey-Ginger Crunch

Directions

1. 1
   Heat oven to 250F. Spray large roasting pan with cooking spray.
2. 2
   In 1-quart saucepan, heat brown sugar, butter, honey and ginger to boiling.
3. 3
   Remove from heat; cool slightly. Into roasting pan, measure cereal, pretzels, almonds and coconut. Stir in brown sugar mixture until evenly coated.
4. 4
   Bake 50 minutes, stirring every 15 minutes.
5. 5
   Spread on waxed paper or foil; cool about 15 minutes.
6. 6
   Place in serving bowl; stir in cranberries. Store in airtight container.