Festive to make for Fall
For kid fun, add candy corn instead of pecans (or you can use both).
2 c. cinnamon Chex cereal
2 c. wheat Chex cereal
2 c. honey nut Chex cereal
8 oz. whole pecans (I break them in half vertically to have more)
1 c. raisins (regular or golden), optional
Optional: if you don’t like pecans, or can’t have nuts, you can add candy corn instead as an option. Festive for Halloween!
1-1/2 t. cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg
1/4 t. ground cloves
1/4 c. butter
1/4 c. brown sugar
1 Tbls. pumpkin pie spice (see substitute below)
2 t. vanilla
Add cereals and pecans to a large bowl.
In a small saucepan, melt butter on low heat and add brown sugar, pumpkin pie spice and vanilla. Stir until mixed well.
Pour butter mixture over cereal mixture, stirring until evenly distributed.
Transfer to a large baking sheet with sides.
Bake at 250 degrees for 1 hour, stirring every 15 minutes.
When done, pour out onto another large baking pan to cool. Transfer to an airtight container and stir in raisins if desired.