Post by marlaoh on Sept 30, 2002 7:53:35 GMT -6
GOBLIN MIX
1 (11 oz.) pkg. pretzels
1 (10 1/2 oz.) pkg. miniature peanut butter-filled
butter flavored crackers
1 C. dry roasted peanuts
1 C. granulated sugar
1/2 C. butter or margarine
1/2 C. light corn syrup
2 T. vanilla extract
1 tsp. baking soda
1 (10 oz.) pkg. M & M's
1 (18 1/2 oz.) pkg. candy corn
In large bowl, combine pretzels, crackers and peanuts.
In large saucepan, combine sugar, butter and corn syrup. Bring to a boil over medium heat; boil for 5 minutes. Remove from heat; stir in vanilla extract and baking soda (mixture will foam). Pour over pretzel mixture and stir until coated. Pour into a greased 15 x 10 x 1-inch baking pan. Bake at 250 degrees F for 45 minutes, stirring every 10 to 15 minutes. Break apart while warm. Toss with M&M's and candy corn. Cool completely. Store in airtight containers. Yields 16 cups.
1 (11 oz.) pkg. pretzels
1 (10 1/2 oz.) pkg. miniature peanut butter-filled
butter flavored crackers
1 C. dry roasted peanuts
1 C. granulated sugar
1/2 C. butter or margarine
1/2 C. light corn syrup
2 T. vanilla extract
1 tsp. baking soda
1 (10 oz.) pkg. M & M's
1 (18 1/2 oz.) pkg. candy corn
In large bowl, combine pretzels, crackers and peanuts.
In large saucepan, combine sugar, butter and corn syrup. Bring to a boil over medium heat; boil for 5 minutes. Remove from heat; stir in vanilla extract and baking soda (mixture will foam). Pour over pretzel mixture and stir until coated. Pour into a greased 15 x 10 x 1-inch baking pan. Bake at 250 degrees F for 45 minutes, stirring every 10 to 15 minutes. Break apart while warm. Toss with M&M's and candy corn. Cool completely. Store in airtight containers. Yields 16 cups.