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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Candy corn makes this natural snack for fall gatherings. The sweet and salty flavors are irresistible. Marlene Harguth, Maynard, Minnesota Ingredients:
2 cups pretzel sticks |
1 cup mixed nuts |
1/2 cup sunflower kernels |
6 tablespoons butter, melted |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
8 cups popped popcorn |
1 cup candy corn |
1 cup chocolate bridge mix |
Directions:
1. In a large bowl, combine the pretzels, nuts and sunflower kernels. Combine the butter, cinnamon and cloves. Drizzle a third of butter mixture over pretzel mixture; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 300° for 15 minutes.
2. Place popcorn in a large bowl; drizzle with remaining butter mixture and toss to coat. Stir into pretzel mixture. Bake 15 minutes longer or until heated through. Cool; transfer to a large bowl. Add candy corn and bridge mix; toss to combine. Yield: 3 quarts.
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