3 Corn Treat
Submitted by Abby Johnson; Dexter, Kansas.
2 bags popped popcorn
1 (16-oz.) pkg. corn-popped cereal
1 (15-oz.) pkg. corn chips
2 (10 to12-oz. each) pkgs. vanilla or white chocolate chips
1. In several large bowls, combine the popcorn, corn-popped cereal and corn chips.
2. In a large saucepan over medium-low heat, melt chocolate chips and stir until smooth.
3. Pour melted chocolate over popcorn mixture and toss to evenly coat.
4. Spread onto 2 parchment paper-lined baking pans (15x10x1) or onto a large counter top covered with parchment paper. Cool. Store in an airtight container.
Ultimate Snack Mix
If you’re making a large amount to share, you might stick with the salted dry-roasted peanuts, otherwise using mixed nuts takes this snack over the top. White chocolate chips and dried cranberries sweet the pot as well!
15 c. popped popcorn
1 c. + 2 Tbsp. light brown sugar, firmly packed
½ c. unsalted butter
½ c. corn syrup
¼ tsp. kosher salt
1 c. salted dry roasted peanuts
1 (10.5-oz.) pkg. candy-coated peanut butter pieces
Preheat oven to 325 degrees F. Line a baking sheet with foil and lightly spray with cooking spray. Spread popcorn evenly on pan. In a medium saucepan, combine brown sugar, butter, corn syrup and salt. Bring mix to a boil for 1 minute; stirring constantly. Pour over popcorn and stir to coat. Bake for 25 minutes. Use a spatula to turn mix 3 times while baking. During the last 5 minutes, stir in peanuts. Remove from oven and cool on waxed paper lightly sprayed with cooking spray. When cool, dump into a bowl or resealable plastic bag and add candy pieces. Store in an airtight container for up to one week.
Spicy Seasoned Pretzels
This recipe definitely gets spiced up at Sutton Central when I add 1 tablespoon of red pepper flakes. You can be creative with the type of cracker or mix types for a fun foodie venture. Oyster crackers, cheese squares, pretzels sticks and fish-shaped crackers are great options.
18 oz. mini pretzels
½ c. olive oil
1 envelop ranch dressing mix
1 tsp. dill weed
½ tsp. garlic powder
Optional: 1-2 Tbsp. red pepper flakes
Pour pretzels in a resealable plastic bag. Mix the remainder of the ingredients together well in a small bowl and pour over the pretzels. Toss to coat all pretzels. Let sit for an hour and flip the bag every 15 minutes. Preheat the oven to 350 degrees F. Line a baking sheet with foil and spread the pretzels in a single later. Bake for 10 minutes. Store in an airtight contained for up to one week.
Churro Snack Crackers
This snack is a wonderful marriage of cinnamon, sugar and kosher salt all delivered on the very portable and inexpensive oyster cracker. I’ve experimented with different types of cinnamon from the least expensive 50 cent bottle to a spicy mix I found at the local grocery store. Frankly, the less expensive cinnamon tastes just fine and works well if you’re making a large batch of this recipe. This recipe tastes great on the larger saltine crackers but you’ll want to adjust your amounts. Your kitchen will smell fabulous when you make this!
5 c. oyster crackers
1 c. butter
1 c. light brown sugar
1 1/2 tsp. cinnamon
1 tsp. vanilla
2 Tbsp. granulated sugar
1 tsp. cinnamon
1 tsp. kosher salt
Preheat oven to 350 degrees F. Line a baking sheet with foil and spread the crackers in a single layer; set aside. In a medium saucepan bring the butter and brown sugar to a boil for 2 minutes; stirring constantly. Remove the pan from the heat and immediately stir in the vanilla and cinnamon. Pour this immediately on top of the crackers and stir to evenly coat. Bake for 10 minutes. Meanwhile, mix the sugar, cinnamon and kosher salt. Remove the pan from the oven immediately sprinkle with the cinnamon-sugar-salt mixture. Toss to coat. Let cool. Store in an airtight container for up to a week.