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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 28 |
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This yummy mix is so munchable, a bowl of it never lasts long. Feel free to use candy corn instead of the candy pumpkinsâor a mix of bothâif desired. âShirley Engstrom, Genoa, Nebraska Ingredients:
3 quarts popped popcorn |
4 cups cheerios |
4 cups corn or rice chex |
2 cups salted peanuts |
1 cup packed brown sugar |
3/4 cup light corn syrup |
1/4 cup butter, cubed |
2 teaspoons vanilla extract |
1/2 teaspoon baking soda |
1 package (16 ounces) candy pumpkins |
Directions:
1. In a large greased roasting pan, combine the popcorn, cereal and peanuts. In a large saucepan, combine the brown sugar, corn syrup and butter; bring to a rolling boil. Boil for 6 minutes, stirring occasionally. Remove from the heat; quickly stir in vanilla and baking soda until mixture is light and foamy.
2. Immediately pour over popcorn mixture; toss to coat. Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Stir in candy pumpkins. Cool completely. Yield: about 5-1/2 quarts.
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