Ingredients
8
cups Corn Chex™ cereal
1
cup whole roasted salted cashews
1
cup unsweetened large coconut flakes
1
teaspoon pumpkin pie spice
1/2
teaspoon ground cinnamon
1/4
teaspoon fine sea salt
1/2
cup real maple syrup
3
tablespoons canned pumpkin (not pumpkin pie mix)
3
tablespoons melted virgin coconut oil
4
teaspoons Thai red curry paste
4
cups popped popcorn
Preparation
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.
