Sticks and Stones

Yield:
10 servings

Ingredients:

  1. 4 cups caramel corn
  2. 4 cups unseasoned croutons
  3. 3/4 cup sesame sticks
  4. 3/4 cup honey roasted peanuts
  5. 3/4 cup toasted pumpkin seeds
  6. 1/4 cup butter, melted
  7. 1 pkg. (1 oz.) dry ranch-style salad dressing mix
  8. 10 flat bottomed ice cream cones
Directions:

Combine caramel corn, croutons, sesame sticks, peanuts and toasted pumpkin seeds on ungreased jelly roll pan. Drizzle with butter; sprinkle with dressing mix; toss to coat.

Bake at 300 degrees for 15 minutes, stirring occasionally. Cool 10 minutes on pan. Turn onto paper towels; cool completely. Tie cones with black and orange ribbons, if desired. Serve snack mix in cones.



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