 Sticks 'n' Stones
Makes 10 cups snack mix
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For make-ahead convenience, prepare up to 1 week in advance and store in an airtight container.
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Ingredients
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4
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cups caramel corn
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4
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cups unseasoned croutons
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3/4
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cup sesame sticks
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3/4
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cup honey roasted peanuts (optional)
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3/4
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cup toasted pumpkin or sunflower seeds*
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1/4
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cup (1/2 stick) butter, melted
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1
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package (1 ounce) dry ranch-style salad dressing mix
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10
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flat-bottomed ice cream cones
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*To toast seeds, place in single layer on baking sheet. Bake at 350°F for 7 to 10 minutes or until golden brown, stirring occasionally. Cool completely.
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1. Preheat oven to 300°F.
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2. Combine caramel corn, croutons, sesame sticks, peanuts, if desired, and toasted pumpkin seeds on ungreased jelly-roll pan. Drizzle with butter; sprinkle with dressing mix and toss to coat.
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3. Bake 15 minutes, stirring occasionally. Cool 10 minutes on pan. Turn out onto paper towels; cool completely.
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4. Tie cones with black and gold ribbons, if desired. Serve snack mix in cones.
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© Publications International, Ltd.
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Printed
from fbnr.com
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