This colorful snack mix has sweet and salty flavors with a bit of heat added for an extra surprise.
| 5 |
|
cups bugle-shaped corn snacks |
| 3 |
|
cups pretzel sticks |
| 1/2 |
|
cup peanuts |
| 1/4 |
|
cup roasted pumpkin seeds |
| 1/3 |
|
cup LAND O LAKES® Butter, melted |
| 2 |
|
tablespoons honey |
| 1/2 |
|
teaspoon red pepper |
| 1/2 |
|
cup red candy-coated milk chocolate mini kisses |
Heat oven to 300°F. Spray 15x10x1-inch jelly-roll pan with no-stick cooking spray. Combine corn snacks, pretzels, peanuts, and pumpkin seeds in large bowl.
Stir together all remaining ingredients except candy-coated kisses in small bowl. Pour butter mixture over snack mixture; toss to coat.
Spread mixture into prepared pan. Bake, stirring occasionally, for 10 to 12 minutes or until lightly browned. Cool completely. Stir in candy-coated kisses. Store in container with tight-fitting lid.
Recipe Tip
If you like a little less heat, reduce red pepper to 1/4 teaspoon.
Recipe Tip
Roasted pumpkin seeds are available in many supermarkets. These are the small, tender center of the pumpkin seed. You can also roast your own, if you like. To roast pumpkin seeds, heat oven to 350°F. Combine 1 cup pumpkin seeds, 1 tablespoon melted LAND O LAKES® Butter and 1/4 teaspoon salt in medium bowl. Place mixture onto ungreased 15x10x1-inch jelly-roll pan. Bake 30 minutes, stirring every 10 minutes, until seeds are dry and begin to brown.
