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Spiced Pecan-Cherry Crunch Mix

Oxmoor House AUGUST 2011

  • Yield: 6 servings (serving size: 1/2 cup)


  • 1 large egg white
  • 1/4 cup sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 2 cups gluten-free oven-toasted rice cereal (such as Koala)
  • 3/4 cup pecan halves, coarsely chopped
  • 1/3 cup dried cherries
  • 2 teaspoons grated orange rind
  • Cooking spray


1. Preheat oven to 300°.

2. Beat egg white with a mixer at medium speed in a medium bowl until foamy. Combine sugar and next 3 ingredients. Add sugar mixture to beaten egg white, 1 tablespoon at a time, beating until stiff peaks form. Fold in cereal and next 3 ingredients. Spread cereal mixture on a foil-lined baking sheet coated with cooking spray.

3. Bake at 300° for 20 minutes, stirring after 10 minutes. Cool completely in pan on a wire rack. Store in an airtight container.


This is a versatile snack mix, so feel free to substitute another type of nut in place of the pecans (almonds would be delicious), or try dried cranberries or raisins in place of the cherries.

Nutritional Information

Amount per serving
  • Calories: 205
  • Fat: 9.5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 2.7g
  • Protein: 2.9g
  • Carbohydrate: 28.9g
  • Fiber: 3.4g
  • Cholesterol: 0.0mg
  • Iron: 1.8mg
  • Sodium: 103mg
  • Calcium: 26mg