3 tablespoons honey
2 tablespoons butter
3 tablespoons peanut butter
4 cups Chex cereal (assorted wheat and corn) 2 cups mini pretzels 1/3 cup peanuts
1. Preheat oven to 175F.
2. Combine honey, butter and peanut butter in a microwave-safe bowl and heat until smooth. Combine cereal, pretzels and peanuts in a large bowl. Pour peanut butter mixture over cereal mixture and toss to coat. Spread on baking sheet and bake for 1 and 1/2 hours.
Chocolate Candy Corn Bark
2-cups semi-sweet chocolate chips
1-cup white chocolate chips
1-cup candy corn
1. Prepare a cookie sheet by lining with alumium foil.
2.In separate bowls, melt the chocolates in the microwave or over a double boiler.
3. Stir 1/2 cup candy corn into the dark chocolate, and pour the chocolate onto the foiled pan. Ising a spoom or spatula, smooth the chocolate out in an even layer. It does not have to cover the whole pan.
4. Take a spoon and scoop small amouths of white chocolate over the dark in a random pattern. Use a toothpick or the tip of a knife to swirl the two chocolates together. Don't swril too much, you want to be able to see the distinct chocolates in the end.
5. Place the remaining 1/2 cup candy corn over the wet chocolates, sprinkling randomly and pressing them gently into the chocolate until they adhere.
6. Put the chocolate in the refrigerator for 30 minutes to harden.
7. When the bark is firm, remove it from the foil and break it.
This great recipe is from Elizabeth LaBau.Popcorn Brittle Recipe
This snack combines the sweet crunchy texture of brittle with the airy saltiness of popcorn. Great as a gift for the holidays or for the kids to munch on Halloween.
14 cups freshly popped popcorn (made from 1/2 cup popcorn kernels and 2 tablespoons canola oil)
2 cups sugar
1 cup light corn syrup
1 cup water
1 teaspoon salt
1 tablespoon unsalted butter, plus additional for greasing
1 tablespoon unsulfured molasses
1 teaspoon vanilla extract
1. Lightly butter 2 large (15 x 11-inch) baking sheets and a rubber spatula or wooden spoon.
2. Working in batches, place 2 cups popcorn in food processor. Pulse until crushed into small pieces. Do not overprocess. Repeat with remaining popcorn.
3. Stir sugar, corn syrup, water and salt in a medium saucepan over medium heat until sugar dissolves and mixture is simmering. Clip a candy thermometer to the inside of the pan and continue heating undisturbed until temperature reaches 270F (about 10 to 15 minutes). Mixture will boil vigorously.
4. Stir in butter, molasses and vanilla. Continue heating until temperature reaches 290F (between soft- and hard-crack stages).
5. Remove pan from heat; stir in crushed popcorn. Working quickly, pour mixture over prepared sheets. Using the buttered rubber spatula, press evenly to flatten like peanut brittle. Cool to room temperature on a wire rack and break into chunks.
Makes 1 pound.