ingredients
2 1/2   cups   crispy corn and rice cereal
2    cups   pretzel sticks
1    cup   wasabi-flavored dried peas
3/4   cup   whole almonds
1/4   cup   light butter
2    tablespoons   rice vinegar
4    teaspoons   sesame seeds
1    tablespoon   reduced-sodium soy sauce
1/2   teaspoon   ground ginger
1/4   teaspoon   cayenne pepper
1/2   cup   snipped dried apricots
directions
Preheat oven to 300 degrees F. In a large mixing bowl combine cereal, pretzel sticks, peas, and almonds. Set aside. In a small saucepan heat and stir butter, vinegar, sesame seeds, soy sauce, ginger, and cayenne over medium-low heat until butter melts. Drizzle butter mixture over cereal mixture; stir gently to coat. Transfer mixture to a 15x10x1-inch baking pan.
Bake about 30 minutes or until mixture is almost dry and almonds are lightly toasted, stirring twice. Stir in apricots. Spread mixture on a large piece of foil to cool. Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 127, Fat, total (g) 7, chol. (mg) 4, sat. fat (g) 2, carb. (g) 15, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 4, pro. (g) 3, vit. A (IU) 388.72, vit. C (mg) 1.18, Thiamin (mg) 0.09, Riboflavin (mg) 0.16, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 36.29, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 194, Potassium (mg) 122, calcium (mg) 40.39, iron (mg) 2.52, Starch () 1, Fat () 1, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet