1 pkg Pretzels (11 ounces)
1 pkg Miniature Peanut Butter Filled Crackers (Ritz Bits, 10 1/2 ounces)
1 c Dry Roasted Peanuts
1 c Sugar
1/2 c Butter or Margarine
1/2 c Light Corn Syrup
2 Tbsp Vanilla
1 tsp Baking Soda
1 pkg M&M's (10 ounces)
1 pkg Candy Corn (18 1/2 ounces)
In a large bowl, combine the pretzels, crackers and peanuts. 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 baking pan. Bake at 250 for 45 minutes, stirring every 10-15 minutes. Break apart while warm. Toss with M&M's and candy corn. Cool completely. Store in an airtight container. Yield: 16 cups.
1 pkg Miniature Peanut Butter Filled Crackers (Ritz Bits, 10 1/2 ounces)
1 c Dry Roasted Peanuts
1 c Sugar
1/2 c Butter or Margarine
1/2 c Light Corn Syrup
2 Tbsp Vanilla
1 tsp Baking Soda
1 pkg M&M's (10 ounces)
1 pkg Candy Corn (18 1/2 ounces)
In a large bowl, combine the pretzels, crackers and peanuts. 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 baking pan. Bake at 250 for 45 minutes, stirring every 10-15 minutes. Break apart while warm. Toss with M&M's and candy corn. Cool completely. Store in an airtight container. Yield: 16 cups.
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