Best Pumpkin Party Mix Recipes

Sweet-Potato Pumpkin Seed, and Chickpea Party Mix image

Yield Makes 2 servings

Number Of Ingredients 10

1 cup canned chickpeas, rinsed, drained, and patted dry
4 cups vegetable oil
1 small sweet potato
1/2 cup hulled (green) pumpkin seeds
3 (4-inch-long) fresh hot red chiles, cut crosswise into 3/4-inch-thick slices
1/4 cup raisins
1 teaspoon sugar
3/4 teaspoon cayenne (optional)
Special Equipment
a deep-fat thermometer

Steps:

Arrange chickpeas in 1 layer on paper towels and allow to air-dry while frying other ingredients.
Heat oil in a 3-quart heavy saucepan over moderate heat until deep-fat thermometer registers 365°F.
While oil is heating, peel sweet potato and, using peeler (preferably Y-shaped), shave enough thin strips to measure 2 cups (reserve remaining sweet potato for another use).
Fry sweet-potato shavings, 1/2 cup at a time, until golden and just crisp, about 1 minute, then transfer with a slotted spoon to paper towels to drain. (Return oil to 365°F between batches.)
Cool oil to 340°F.
Fry pumpkin seeds in 2 batches, covered (seeds will pop and splatter), until puffed (but not brown), 30 seconds to 1 minute, then transfer with slotted spoon to paper towels to drain. (Return oil to 340°F between batches.)
Fry chiles until crisp but still red, about 1 minute, then transfer with slotted spoon to paper towels to drain.
Fry chickpeas in 2 batches until golden and crisp throughout, 5 to 10 minutes, then transfer with slotted spoon to paper towels to drain.
Toss sweet-potato crisps, pumpkin seeds, chiles, chickpeas, and raisins with sugar, cayenne, and salt to taste.

Pumpkin Party Mix image

Provided by Bree Hester

Categories Snack

Time 10m

Yield 24

Number Of Ingredients 6

2 cups Kix® cereal
2 cups small square pretzels
2 cups teddy bear-shaped chocolate graham snacks
1 cup freeze-dried cinnamon apples
1 cup candy-coated peanut butter pieces
1 box (7.5 oz) crunchy caramel-coated popcorn with peanuts