Thai Pumpkin Chex Mix Recipes

Steps:

• Heat oven to 300°F. Line 2 (15x10x1-inch) pans with cooking parchment paper. In large bowl, mix cereal, cashews, coconut, pumpkin pie spice, cinnamon and salt.
• In 2-cup glass measuring cup, beat maple syrup, pumpkin, coconut oil and red curry paste with whisk until well mixed. Stir into cereal mixture until well blended. Spread in pans.
• Bake 40 minutes, stirring and rotating pans after 20 minutes. Stir 2 cups popcorn into each pan of mix. Bake 5 minutes longer. Cool completely, about 30 minutes. (Mixture will become crispier once cooled.) Store in airtight container.

Steps:

• In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
• Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

Steps:

• Melt the butter in large measuring cup, add the seasonings and let sit while arranging the other ingredients.
• Pour 1/3 of the seasoning mixture over cereal at a time, stirring well between each addition.
• Bake for 1 hour and 15 minutes, at 275 degrees, stirring every 15 minutes.
• This makes a lot, almost 2 gallons, and will fill 3 cookie sheets.