September 16, 2014 – Kristen here from Dine and Dish! Today we’re talking Halloween parties. You were the eager parent who signed up to be the classroom Halloween party coordinator this year, but now that the parties are nearing, you have no clue what you’ll make as the fun party snack.
How about making a Candy Corn Snack Mix? This isn’t an over-the-top kind of treat, but one that the kids will get excited about the second they see it. Once they taste it, their excitement will show even more! A kid friendly cinnamon spice mixture gives this snack a fall twist while pieces of sweet candy corn make it undeniably Halloween.
It’s fun, simple and oh so good! Package the snack mix in cups or jars to serve or have the kids decorate the bags and let them scoop the snack mix into their bag themselves…it’s a snack and a craft all in one! Either way, you’ll have a classroom of very happy kids. Welcome to being a room parent that rocks!
Candy Corn Snack Mix
Makes 25 ¼ cup servings
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
1/4 cup Baker’s Corner Brown Sugar
1/2 cup Countryside Creamery Butter
1 tablespoon Stonemill Essentials Pure Vanilla Extract
1 tablespoon Stonemill Essentials Ground Cinnamon
3 cups Millville Rice Squares Cereal
1 cup Clancy’s Pretzel Sticks, broken into small pieces
1 cup candy corn
1 cup Southern Grove Vanilla Yogurt Covered Raisins
- In small bowl, mix brown sugar and cinnamon; set aside.
- In small microwave-safe dish, microwave butter on high about 30 seconds or until melted. Stir in vanilla.
- In large microwave-safe bowl, mix cereal and broken up pretzel sticks. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
- Microwave uncovered on high up to 4 minutes or until mixture begins to brown, stirring every minute. (Watch carefully so it doesn’t burn.)
- Spread on wax paper or a cookie sheet to cool.
- Once cool, stir in candy corn and yogurt raisins.
- Store in airtight container for up to 1 week.
Recipe and Photos Courtesy of Kristen Doyle, Dine and Dish.