Cinnamon Caramel Party Mix Recipes

CINNAMON SNACK MIX

Steps:

• In a large bowl, combine graham crackers, cereal, pretzels and pecans. Combine butter and honey; drizzle over graham cracker mixture and mix well. Transfer to two greased 15x10x1-in. baking pans. Bake at 350° for 12-15 minutes, stirring once. Cool completely. Stir in chips.

CARAMEL CINNAMON CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, milk, 1/3 cup butter, the eggs and cinnamon with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in cinnamon chips. Divide batter evenly among muffin cups.
• Bake 22 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• In large bowl, beat cream cheese, 2/3 cup butter and 1/4 cup caramel topping with electric mixer on medium speed until fluffy. Gradually add powdered sugar, beating until smooth. Frost cupcakes. Drizzle with additional caramel topping. Store loosely covered in refrigerator.

CARAMEL CHEX MIX

Steps:

• In a large bowl, combine the cereal, pretzels and nuts. In a small saucepan, combine butter and brown sugar. Bring to a boil; cook and stir until thickened, about 2 minutes. Pour over cereal mixture; toss to coat. , Spread into 2 greased 15x10x1-in. baking pans. Bake at 350° for 8 minutes. Stir; bake 6 minutes longer. Transfer to waxed paper-lined baking sheets. Cool completely. Store in airtight containers.

CARAMEL SNACK MIX

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Spray a large roasting pan with non-stick cooking spray.
• In a medium-size microwave safe bowl, mix butter, white corn syrup and brown sugar. Place the mixture in the microwave and cook 2 minutes, or until butter melts.
• Place the cereal, pecans and almonds into the prepared roasting pan. Pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated.
• Bake for 1 hour, stirring every 15 minutes.
• As the snack mix is cooling, be sure to continue to stir so that the mix will not harden in one big lump.

CINNAMON CARAMELS

Steps:

• Lightly butter a 13x9-inch baking pan. Set aside.
• Melt butter in large microwavable bowl. Stir in sweetened condensed milk, corn syrup and sugars. Microwave on HIGH 15 minutes, stirring every 5 minutes. Using a clean spoon, drop a small amount of the caramel mixture into a cup of cold water. When mixture forms a firm ball in the water, it is ready. If the caramel mixture does not form a firm ball, continue microwaving in 5-minute increments, repeating cold water process until a firm ball is formed. Let cool 5 minutes, stirring occasionally. Stir in extracts and salt.
• Pour caramel mixture into prepared pan. Allow to cool 2 hours or until firm and cool enough to handle. Cut into bite-size pieces. Wrap individual pieces in wax paper, or place between layers of wax paper, and store in airtight container.
• Test Kitchen Tip: To make using a candy thermometer, microwave on HIGH 15 minutes, stirring every 5 minutes. Place candy thermometer into mixture and check temperature. Remove thermometer before placing bowl back into microwave. Continue microwaving in 5-minute increments, checking temperature with clean thermometer until temperature reaches 240°F (soft-ball stage). Continue as directed.

CINNAMON CARAMEL PARTY MIX

Steps:

• 1. Line 15 x 10 x 1-inch baking pan with foil. Spray foil with nonstick cooking spray. Remove any unpopped kernels from popcorn. In foil-lined pan combine popcorn, cereal and pretzels.2. In medium saucepan combine brown sugar, butter and corn syrup. Cook and stir over medium heat until boiling. Reduce heat to medium-low. Boil for 5 minutes (do not stir). Remove from heat. Stir in cinnamon, soda and vanilla. Drizzle over cereal mixture in pan, carefully stirring to coat.3. Bake at 300°F for 15 minutes. Stir. Bake for 5 minutes more. Spread on large piece of foil sprayed with nonstick coating. Cool completely. Break into pieces to serve. Store in tightly covered container.*NOTE: Use air-popped, traditionally-popped or microwave-popped corn, however air-popped corn will be lowest in fat and sodium.

CARAMEL CINNAMON SNACK MIX

Steps:

• Grease 2 large baking pans; set aside.
• Heat oil in large saucepan over high heat until hot. Add corn kernels. Cover pah. Shake pan constantly over high heat until kernels no longer pop.
• Divide popcorn evenly between 2 large bowls. Add 1/4 tsp salt to each bowl; toos to coat. Set aside.
• Preheat oven to 250 degrees. Combine sugar, butter and corn syrup in medium saucepan. Cook over medium heat until sugar melts, stirring constantly with wooden spoon. Bring mixture to boil. Boil 5 minutes, stirring frequently.
• Remove 1/2 of sugar mixture (about 3/4 c) from saucepan; pour over 1 portion of popcorn. Toss with lightly greased spatula until evenly coated.
• Add red hot candies to saucepan. Stir constantly with wooden spoon until melted. Pour over remaining portion of popcorn; toss with lightly greased spatula until evenly coated.
• Spread each portion of popcorn in even layer in separate prepared pans with lightly greased spatula.
• Bake 1 hour stirring every 15 minutes with wooden spoon to prevent popcorn from sticking together.
• Cool completely in pans.
• Combine popcorn, graham cracker shapes, and chocolate pieces in a large bowl.
• Store in airtight container at room temperature up to 1 week.

CINNAMON CARAMEL PARTY MIX

Steps:

• 1. Line 15 x 10 x 1-inch baking pan with foil. Spray foil with nonstick cooking spray. Remove any unpopped kernels from popcorn. In foil-lined pan combine popcorn, cereal and pretzels.2. In medium saucepan combine brown sugar, butter and corn syrup. Cook and stir over medium heat until boiling. Reduce heat to medium-low. Boil for 5 minutes (do not stir). Remove from heat. Stir in cinnamon, soda and vanilla. Drizzle over cereal mixture in pan, carefully stirring to coat.3. Bake at 300°F for 15 minutes. Stir. Bake for 5 minutes more. Spread on large piece of foil sprayed with nonstick coating. Cool completely. Break into pieces to serve. Store in tightly covered container.*NOTE: Use air-popped, traditionally-popped or microwave-popped corn, however air-popped corn will be lowest in fat and sodium.