Mix the Candy Corn and peanuts together.
Serve in a bowl.
In large bowl, combine the pretzels, crackers and peanuts. In large pan, combine sugar, butter and corn syrup. Bring to a boil over medium heat; boil for 5 minutes. Remove from heat; stir in vanilla and baking soda (mixture will foam). Pour over pretzel mixture and stir until coated. Pour into greased 15 x 10 x 1 baking pan. Bake at 250\u00b0 for 45 minutes, stirring every 10 to 15 minutes. Break apart. Add M&M's and candy corn.
In a large bowl, combine the pretzels, crackers and peanuts. In a large saucepan, combine sugar, butter and corn syrup. Bring to a boil for 5 min. Remove from heat; stir in vanilla,
baking soda (mixture will foam). Pour over pretzel mixture and stir until coated. Pour into a greased 15 by 10 by 1 inch baking pan. Bake at 250 degrees for 45 min., stirring every 10 to 15 min. Break apart while still warm. Toss
with M&M's and candy corn. Cool completely. Store in air tight containers.
aucepan, combine sugar, butter and corn syrup.
Bring to a
In a large bowl, combine first 3 ingredients.
In a large saucepan, combine sugar, butter and corn syrup.
Bring to a boil over medium heat; boil for 5 minutes.
Remove from the heat; stir in vanilla and baking soda (mixture will foam).
Pour over pretzel mixture and stir until coated.
Pour into a greased 15x10 inch baking pan.
Bake at 250 degrees for 45 minutes, stirring every 10 minutes.
Break apart while warm.
Cool completely.
Toss with M&M's and candy corn.
Store in airtight container.
ven to 250\u00b0.
Mix cereal, pretzels, and almonds in
per liners.
Place cake mix in a bowl, and
In a large bowl, combine ingredients.
Makes 15 cups party mix.
ntil smooth. Don't add candy and nuts until these are
medium bowl, combine brownie mix, oil, water and eggs; stir
in case some of the candy corn melt onto the trays.
Rim a clear six-ounce martini glass with orange juice then cocoa powder.
In a shaker with a half-cup of ice, mix the tequila, butterscotch schnapps, creme de cocoa and orange juice.
Shake well.
Strain into prepared glass.
Spear candy corn onto a plastic sword and add to drink.
Drop in orange twist and serve.
Arrange the marshmallows on a piece of wax paper.
Microwave the yellow candy melts in either a decorating bag or plastic decorating bottle (I like using the decorating bottle). Randomly pipe blobs onto the top of the marshmallows. Allow to set.
Microwave the orange candy melts. Randomly pipe blobs on top of the marshmallows. Allow to set up a little, then affix a piece of candy corn.
If desired, insert lollipop sticks into the marshmallows.
In a large microwave safe bowl, microwave butter and marshmallows on high for 1 1/2 minutes or until marshmallows are puffed. Stir in gelatin until well mixed. Pour marshmallow mixture over popcorn and candy corn in large bowl. Mix lightly until well coated. Shape into 15 balls with greased or moistened hands. Wrap each ball in plastic wrap and tie with raffia or ribbon, if desired.
Melt butter in large saucepan over medium heat.
Add marshmallows and stir until smooth.
Pour cereal, candy corn, and chocolate chips into large bowl. Pour butter and marshmallows over cereal mixture, stirring quickly to coat. For best results, use a wooden spoon sprayed with nonstick cooking spray.
Spread mixture on large buttered jelly-roll pan, pressing out evenly with buttered hands. While still warm, press on candy pumpkins spaced about 1 1/2 inches apart.
Cool, then cut into squares.
Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.
Spread cookies, pretzels and raisins into a 13x9 inch lightly greased jelly roll pan. Set aside. Cook and stir chips over low heat until melted and smooth. Quickly drizzle melted chocolate over cookie mixture, spreading with spatula to coat evenly. Top with candy corn and colored sprinkles; pressing lightly into mixture. Chill until firm. Brake into pieces and put into treat bags.
Butter a 10x15 baking pan.
Melt marshmallows and butter together in a large saucepan over medium heat, stirring until mixture is smooth, about 10 minutes.
Combine cereal, candy corn, and chocolate chips together in a large bowl. Add marshmallow mixture to cereal mixture and stir together until cereal is well coated. Spread in prepared pan. Cool to room temperature and cut into squares.
nd slightly cooled; fold in candy corn, peanuts, and remaining 1 cup
Fill a large bowl with ice creating an ice bath.
Heat candy corn, cream, and butter together in a saucepan over medium heat; cook, stirring frequently, until mixture is melted and almost bubbling, about 5 minutes. Remove from heat, add confectioners' sugar, and place saucepan in ice bath. Beat until frosting is fluffy.