I can’t help it; I’m addicted. I try and focus on other treats, but I always come back to my crunchy, caramel favorites.
I just received a church cookbook from a cousin in Minnesota. These self-published books are hidden gems of family favorites. I don’t know these people, but I love their simple recipes. Most of them are ideally suited to a buffet or a family dinner. This is my way to entertain: easy-squeezy. If you don’t have access to these cookbooks, it’s time to establish a link with someone in the mid-west. You will find recipes for salads that include mini-marshmallows and whipped cream, hot dishes topped with tater tots. This is the way I grew up eating. It’s just fun cooking. You don’t want to do it everyday, but it’s great when the kids are over and you want to do something unique.
But, as usual, I digress. This is another caramel corn type snack. Love, love, love them. I like the addition of all the different salty snacks. It’s incredibly simple to make. I think it took me longer to find Bugles than it did to put this mixture together.
3 cups miniature pretzels
2 cups peanuts
2 cups rice cereal squares
2 cups each Fritos, Bugles and Cheetos
1 cup butter
1 cup brown sugar
1/3 cup granulated sugar
1 teaspoon baking soda
In a large bowl, mix the pretzels, peanuts, cereal squares, Fritos, Bugles and Cheetos. Preheat oven to 300 degrees. For the sauce, cook the butter and sugars over medium heat until it boils. Cook 3 minutes without stirring. Remove from heat and add 1 teaspoon baking soda. Stir to combine. Be careful, it will foam up. Pour over snack mix. Stir until coated. Spoon onto 2 10 by 15 inch jelly roll pans. I lightly sprayed the pans to facilitate party mix removal. Bake 30 minutes, stirring every 10 minutes and switching oven shelves. Put on wax paper to cool. Break up and store in container.
and remember: Marlene Dietrich said it best: It’s the friends you can call up at 4 a.m. that matter most. Big kiss, Lynn
From the Recipe Box 