Pumpkin Seed Popcorn Snack Mix Recipes

SWEET AND SALTY POPCORN SNACK MIX

Steps:

• Preheat oven to 300 degrees F. Line a large rimmed baking sheet with heavy duty foil and spray lightly with non-stick cooking spray.
• Pour popped popcorn out onto foil lined baking sheet. Pick out any kernels. Add Crispix and pretzels and spread out evenly with popcorn.
• Melt butter in a large, heavy saucepan over medium heat. Add brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly, and then allow to boil for two minutes, stirring occasionally. Remove from heat and use a spoon to drizzle the mixture over the popcorn mixture in an even stream. Toss the popcorn mixture lightly to distribute and then spread it back out in an even layer.
• Bake for 10 minutes. Use a spatula to stir the mixture and bake for an additional 10 minutes. Remove from oven and stir once more. Spread the mixture back out in an even layer and allow to cool for 10 minutes or until cool enough to handle. Break apart and allow to cool completely. Add peanut M&M's and toss to combine.
• Store in an airtight container or zippered plastic storage bags.

PUMPKIN SNACK MIX

Steps:

• In a large greased roasting pan, combine the popcorn, cereal and peanuts. In a large saucepan, combine the brown sugar, corn syrup and butter; bring to a rolling boil. Boil for 6 minutes, stirring occasionally. Remove from the heat; quickly stir in vanilla and baking soda until mixture is light and foamy. , Immediately pour over popcorn mixture; toss to coat. Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Cool completely. Stir in candy pumpkins.

PUMPKIN SNACK MIX RECIPE

Steps:

• Line large pan with parchment paper.
• In a bowl mixed popped popcorn, cereal and peanuts. Spread out evenly onto parchment-lined pan.
• In a sauce pan, combine brown sugar, syrup and butter. Bring to boil and let boil for 2 minutes. Remove from heat and add vanilla and baking soda. Stir until mixed well. Pour over popcorn mixture and toss with a spoon until evenly coated.
• Bake at 250 for 15 minutes. Take out and stir. Bake for another 10 minutes. Let cool.
• Add in ½ cup candy corn and ½ cup candy pumpkins and mix well.

CHILE PEANUT AND PUMPKIN SEED SNACK MIX

Steps:

• Toss 1 cup raw peanuts and 1 cup raw pumpkin seeds (pepitas) with 2 tablespoons vegetable oil, 2 tablespoons crushed chiles de árbol or 1/2 teaspoon cayenne pepper, and 1 tablespoon kosher salt to coat. Toast on a baking sheet in a 400° oven, tossing often, until golden brown, 5-7 minutes. Let cool.
• Do ahead: Mix can be made 1 week ahead. Store airtight at room temperature. Makes about 2 cups.

SWEET AND CRUNCHY POPCORN SNACK MIX

Steps:

• Line a large baking sheet with waxed paper.
• Combine crispy corn and rice cereal, honey graham cereal, peanut butter corn puff cereal, popcorn, chocolate pieces, and peanuts in a large bowl.
• Melt butter in a large saucepan over medium heat; whisk in flour until smooth, 2 to 3 minutes. Add brown sugar and corn syrup; bring to a boil, stirring occasionally, until sugar is dissolved, about 1 minute. Stir peanut butter into sugar mixture until creamy, about 3 minutes; pour over cereal mixture and gently toss until coated.
• Spread cereal mixture over prepared baking sheet and allow to cool, about 30 minutes. Once cooled, break mixture into chunks and store in an airtight container.