(at time of publication)
- a glass jar with a tight lid, large enough for all the ingredients (about 400ml)
- ¼ cup salt, for cooking
- 2 x 70g packets blanched whole almonds
- 150g packet dried cranberries
- 1 cup shredded dry coconut
1 Wash jar in warm water. Leave it in the sun or a warm place to dry inside.
2 Pour salt and almonds into a small non-stick frying pan. Cook over a medium heat, shaking the pan from time to time, until almonds turn golden. DO NOT LEAVE PAN UNATTENDED. Keep a careful eye on almonds which can suddenly turn golden quickly.
3 Pour almonds into a sieve over the sink and shake off salt (it’s OK if some salt sticks to the almonds).
4 Arrange ingredients in jar: first, a layer of roasted almonds at the bottom followed by a cranberry layer then topped with a coconut layer. Close lid. Attach instruction label to bottle. Wrap with wax paper or cheese cloth.
Instruction label to attach to jar
Snack Attack! Shake this jar, pour out the contents onto a serving plate and have a fantastic Christmas!
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 2g
Dietary fibre 2g
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