This is a very unusual chex mix variant, both savory and sweet. I make it to “use up” the leftover cereal after making the other varieties.

Moroccan Crunch

Ingredients:

8 cups various chex mix
1 cup pecans or almonds
1 tbsp. sesame seeds
1/2 cup each raisins, golden raisins, and dried currants

1/2 cup butter
1/4 cup honey
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp ground mint
3 tbsp fresh ginger or crystallized ginger, or 1 tsp ground ginger
1 tsp seasoned salt

Directions:
Mix cereal, nuts, and fruit in roasting pan. Melt butter in saucepan and add the other ingredients. Stir well and dump over cereal. Stir well. Bake at 250 degrees F for 1 hour, stirring every 15 minutes. Cool on paper towels.

This is a sweet version of this mix, I prefer the dried fruits roasted with the cereal.

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