Ingredients * 8 cups popped Kettle Corn popcorn (I make homemade Kettle Corn-store bought may be just fine) * 3 cups Multi-grain cheerios * 3 cup Rice CHEX * 1 cup salted mixed fancy nuts * 2 cups Bugles * 2 cups Honeycomb cereal Sauce * 1⅓ cup brown sugar * 1⅓ cup light corn syrup * ½ cup plus 2 TB butter * 3 tsp. vanilla * 1 tsp. baking soda Add-In’s after cooking * 1 cup candy corn * 1 cup candy corn * 1 cup mini marshmallows * 1⅓ mini peanut butter cups * 1 cup mini M&M’s Instructions 1. Line large pan with parchment paper. 2..
Ingredients
- 8 cups popped Kettle Corn popcorn (I make homemade Kettle Corn-store bought may be just fine)
- 3 cups Multi-grain cheerios
- 3 cup Rice CHEX
- 1 cup salted mixed fancy nuts
- 2 cups Bugles
- 2 cups Honeycomb cereal
Sauce
- 1⅓ cup brown sugar
- 1⅓ cup light corn syrup
- ½ cup plus 2 TB butter
- 3 tsp. vanilla
- 1 tsp. baking soda
Add-In’s after cooking
- 1 cup candy corn
- 1 cup candy corn
- 1 cup mini marshmallows
- 1⅓ mini peanut butter cups
- 1 cup mini M&M’s
Instructions
1. Line large pan with parchment paper.
2. In a bowl mix popped popcorn, cereal and peanuts.
3. In a sauce pan, combine brown sugar, syrup and butter. Bring to boil and let boil for 2 minutes. Remove from heat and add vanilla and baking soda. Stir until mixed well. Pour over popcorn mixture and toss with a spoon until evenly coated.
4. Spread out evenly onto parchment-lined pan. Bake at 250 for 10 minutes. Take out and stir. Bake for another 10 minutes. Let cool slightly-if too hot the chocolate candy will be melty and not look as pretty….
5. Add in candy corn, candy pumpkins, mini marshmallows, mini peanut butter cups, & mini M&M’s and mix well.
Recipe adapted from Taste of Home
