CHEX pumpkin Pie Crunch

1/4 cup brown sugar
1 Tablespoon Pumpkin Pie Spice
1/4 cup butter
2 tsps vanilla
2 cups Cinnamon Chex Cereal
2 cups Wheat Chex Cereal
2 cups Honey Nut Chex Cereal
8 oz pecans

In small bowl, mix brown sugar and pumpkin spice, put off to side. In small microwave-safe dish/bowl, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.

Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

Big Red (HOT) Popcorn

8 quarts popped corn (old maids removed)
1 c butter or margarine
1/2 c whit corn syrup
9 oz Red Hot Candy or Hot Tamales candy

Spray a large baking sheet with vegetable spray. In a medium sauce pan, combine butter, syrup and Red Hot Candy. Stir until the candy is melted. Place popcorn on baking sheet; pour candy over the popcorn and bake at 250 for 1 hour, stirring every 15 minutes. let cool and enjoy the unique flavor.

Carmel Puff Corn

1 (10 oz) bag hull-less plain corn puffs
1 cup butter
1/2 cup light corn syrup
1 cup brown sugar
1 tsp. baking soda

Combine butter, corn syrup and brown sugar in microwave dish; bring to a boil. Boil for 45 sec. Add in baking soda. ; stir until foamy. Pour over the corn puffs and stir. Bake on baking sheet for 45 minutes at 250, stir every 15 minutes. Dump puggs onto wax paper. Let cool. Break apart clumps into bite-size pieces. Store in an airtight container.