Pumpkin Crunch Mix
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 10 minutes
Cook time: 20 minutes
Servings: Makes about 10 cups
Ingredients
- 4 cups toasted rice cereal
- 3 cups small pretzels
- 1 cup pumpkin seeds
- ⅓ cup Butter, melted
- 1 teaspoon pumpkin pie spice
- 1 cup white chocolate morsels
- 1 cup dried cranberries
Directions
Preheat oven to 300°F. Line a baking sheet with parchment paper.
In a large bowl, stir together cereal and next 4 ingredients. Spread onto prepared pan in a single layer.
Bake for 10 minutes; stir. Bake 10 minutes more. Let cool for 30 minutes.
In a large bowl, stir together white chocolate morsels, cranberries, and cereal mixture. Let cool completely. Store in airtight containers for up to 3 days.
Kitchen Notes: Small cones made from scrapbook paper make fun disposable serving containers.