Such Pretty Faces

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This buttery, sugary, trail mix is ALWAYS a crowd pleaser. It’s delicious. It’s colorful. AND it’s perfect for Halloween. I’ve been making this mix since the early 2000s and there continues to be zero disappointments.

Dry ingredients:

  • 1 bag buttery snaps
  • 1 bag family size mini pretzels
  • 1 bag pretzel sticks
  • 2 boxes mini peanut butter crackers
  • 2.5 c. dry, roasted peanuts

Dump all dry ingredients in a disposable, deep tin baking pan. This makes stirring much easier.

Ingredients:

  • 3 sticks of butter
  • 3 c. of sugar
  • 3 c. Karo Syrup
  • 3 tsp. baking soda
  • 3 tsp. vanilla

Over low, medium heat melt butter, sugar, and Karo syrup together. Let ingredients come to a boil for 4 minutes. Stir CONTINUOUSLY.

After the glaze comes to a boil, add the vanilla and baking soda. CAUTION: As soon as these two ingredients are added, this glaze will begin to foam. It’s important to make it in a large pan.

Immediately poor glaze over dry mix and stir.

Bake in oven at 320 degrees. Stir every 10-12 minutes for 3 consecutive times. Your mix should be baked for a total of 30-36 minutes. It’s important that you do not overbake this mix, because it can burn easily.

Lay out your wax paper.

Dump trail mix on wax paper.

Spread trail mix out, all over the wax paper. Let the trail mix cool, then break apart the trail mix.

Once the trail mix is at room temperature, add candy corn, peanut butter m&ms, and candy corn pumpkins.

Recipe:

  • 1 bag buttery snaps
  • 1 bag family size mini pretzels
  • 1 bag pretzel sticks
  • 2 boxes mini peanut butter crackers
  • 2.5 c. dry, roasted peanuts
  • 3 sticks of butter
  • 3 c. of sugar
  • 3 c. Karo Syrup
  • 3 tsp. baking soda
  • 3 tsp. vanilla
  • candy corn
  • candy corn pumpkins
  • peanut butter m&ms
  1. Dump buttery snaps, mini pretzels, pretzels sticks, peanut butter crackers, and peanuts in a disposable, deep tin baking pan. Set aside.
  2. Over low, medium heat melt butter, sugar, and Karo syrup together. Let ingredients come to a boil for 4 minutes. Stir CONTINUOUSLY.
  3. After the glaze comes to a boil, add the vanilla and baking soda. CAUTION: As soon as these two ingredients are added, this glaze will began to foam. It’s important to make it in a large pan.
  4. Immediately poor glaze over dry mix and stir.
  5. Bake in oven at 320 degrees. Stir every 10-12 minutes for 3 consecutive times. Your mix should be baked for a total of 30-36 minutes. It’s important that you do not overbake this mix, because it can burn easily.
  6. While mix is baking, lay out your wax paper.
  7. After the trail mix has baked, dump the trail mix out on your wax paper. Spread mix out to a single layer. Let cool.
  8. Once it has cooled down, break apart.
  9. Add candy.
  10. Store in airtight container.

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