It’s that time of year again: the season of holiday parties and family gatherings. Even though we love classic party snacks, sometimes you need to jazz things up a bit. Inspired by Asian flavors, we spiced up traditional Chex mix with pumpkin, Thai red curry paste and coconut. It’s so tasty that even Annie, who really despises coconut, gobbled it all up.
Thai Pumpkin Chex Mix
Ingredients
8 cups corn chex cereal
1 cup whole roasted, salted cashews
1 cup unsweetened large coconut flakes
1 teaspoon pumpkin pie seasoning
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup pure maple syrup
3 tablespoons pure pumpkin puree
3 tablespoons melted virgin coconut oil
4 teaspoons Thai red curry paste
4 cups popped popcorn
Directions
Preheat oven to 300°F. Line two large rimmed baking pans (15- x 10-inch) with parchment paper.
Place cereal, cashews, coconut, pumpkin pie seasoning, cinnamon and salt in a large bowl; stir to mix.
In 2 cup liquid measuring cup whisk maple syrup, pumpkin puree, coconut oil and red curry paste until well mixed.
Add pumpkin mixture to cereal mixture; stir well to combine. Spread in prepared baking pans. Bake 40 minutes, rotating pans and stirring after 20 minutes. Stir 2 cups of popcorn into each of the pans of snack mix. Bake an additional 5 minutes.
Let cool completely, about 30 minutes. (Mixture will become more crisp once cooled.) Store in an airtight container at room temperature.
Prep Time: 20 minutes | Total Time: 1 hour 55 minutes | Makes: about 8 cups
Want it hotter? Add another teaspoon of red curry paste!
Here are some other Chex recipes to check out:
- Fresh Herb Chex Mix from Fox in the Pine
- Bacon Chex Mix from Serious Eats