5 cups bugle-shaped corn snacks
3 cups pretzel sticks
1/2 cup peanuts
1/4 cup roasted pumpkin seeds
2 tablespoons honey
1/2 teaspoon red pepper
1/2 cup red candy-coated milk chocolate mini kisses or candy-coated chocolate pieces
Heat oven to 300°F. Spray 15x10x1-inch baking pan with no-stick cooking spray; set aside.
Combine corn snacks, pretzels, peanuts and pumpkin seeds in bowl.
Stir together all remaining ingredients except candy-coated kisses in bowl. Pour butter mixture over snack mixture; toss to coat.
Spread mixture into prepared pan. Bake, stirring occasionally, 10-12 minutes or until lightly browned. Cool completely. Stir in candy-coated kisses. Store in container with tight-fitting lid.
- If you like a little less heat, reduce red pepper to 1/4 teaspoon.
- 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 baking pan. Bake 30 minutes, stirring every 10 minutes, until seeds begin to brown.