Fruit'n Nut Clusters

1/2 cup coarsely chopped hazelnuts. (filberts)
1/2 cup coarsely chopped almonds
1/2 cup sweetened dried cranberries or cherries
1/2 cup chopped dried apricots
1/2 cup golden raisins
1/4 cup caramel ice cream topping
2 tablespoons all purpose flour
2 tablespoons brandy or rum (can use orange juice)

Heat oven to 325. Line 2 cookie sheets with parchment paper. In large bowl combine, hazelnuts, almonds, cranberries, apricots and raisins. Add Caramel topping , flour, and brandy. Mix well.
Drop by scant tablespoonfuls 2 inches apart onto paper lined cookie sheets.
Bake at 325 for 8 to 10 minutes or until nuts are toasted and topping is set. Remove cookies from paper, cool 15 minutes or until completely cooled. makes 30 cookies

Patricia