CANDY CORN PUMPKINS RECIPES

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PUMPKIN SNACK MIX RECIPE: HOW TO MAKE IT



Pumpkin Snack Mix Recipe: How to Make It image

This yummy mix is so munchable, a bowl of it never lasts long. Feel free to use candy corn instead of the candy pumpkins—or a mix of both—if desired. —Shirley Engstrom, Genoa, Nebraska

Provided by Taste of Home

Categories     Snacks

Total Time 01 hours 25 minutes

Prep Time 25 minutes

Cook Time 60 minutes

Yield about 5-1/2 quarts.

Number Of Ingredients 10

3 quarts popped popcorn
4 cups Cheerios
4 cups Corn or Rice Chex
2 cups salted peanuts
1 cup packed brown sugar
3/4 cup light corn syrup
1/4 cup butter, cubed
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1 package (16 ounces) candy pumpkins

Steps:

  • In a large greased roasting pan, combine the popcorn, cereal and peanuts. In a large saucepan, combine the brown sugar, corn syrup and butter; bring to a rolling boil. Boil for 6 minutes, stirring occasionally. Remove from the heat; quickly stir in vanilla and baking soda until mixture is light and foamy. , Immediately pour over popcorn mixture; toss to coat. Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Cool completely. Stir in candy pumpkins.

Nutrition Facts : Calories 216 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 223mg sodium, CarbohydrateContent 34g carbohydrate (20g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

"CANDY CORN" PUMPKIN BLONDIES RECIPE | EPICURIOUS



Two Halloween favorites-candy corn and pumpkins-meet in these irresistible blondies.

Provided by Genevieve Ko

Number Of Ingredients 16

1 cup (2 sticks) cold unsalted butter, plus more for the pan
One 15-ounce can pure pumpkin
1/2 cup pure maple syrup
2 teaspoons pumpkin-pie spice
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups packed light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
One (8-ounce) package cream cheese, softened
1/4 cup confectioners' sugar
1/4 cup pure maple syrup
2 tablespoons fresh lemon juice
1/8 teaspoon salt
Orange and yellow food coloring (preferably gel paste) for decorating

Steps:

  • Preheat oven to 350°F. Lightly butter a 9- by 13-inch baking pan, line with parchment paper, and butter again.
  • In a medium saucepan, cook the pumpkin over medium heat, stirring frequently, until reduced to 1 cup, about 10 minutes. Add the maple syrup and cook, stirring, for 3 minutes. Remove from the heat and stir in the pumpkin pie spice and butter until the butter melts. Transfer mixture to a large bowl. Let stand until room temperature, about 10 minutes.
  • Meanwhile, in a medium bowl, whisk the flour, baking powder, and salt. Stir the brown sugar into the pumpkin mixture, then stir in the eggs and vanilla until incorporated. Add the flour mixture and stir until smooth. Spread evenly in the prepared pan.
  • Bake until a tester inserted in the center comes out clean, about 30 minutes. Cool completely in the pan on a wire rack.
  • Place a large cutting board on top of the pan of blondies. Invert the pan and cutting board together, then lift off the pan and peel off the parchment paper. Cut the blondies into 3 even strips lengthwise, then cut each strip into 10 triangles with approximately 2-inch bases (you will have 1 smaller triangle on each end). Transfer the triangles to a large serving platter, flat bottom sides up.
  • In a large bowl, beat the cream cheese with an electric mixer on medium-high speed until smooth and fluffy. Add the confectioners' sugar, maple syrup, lemon juice, and salt. Beat on low speed until well-mixed, then raise the speed to medium-high and beat until smooth, scraping down the sides of the bowl occasionally.
  • Transfer half of the icing to another large bowl and tint with orange. Transfer two thirds of the remaining to another bowl and tint yellow. Divide the orange, yellow, and white icings among 3 piping bags or resealable plastic bags. Snip small holes in the corner of each. Pipe the icings on the blondies in stripes to resemble candy corn: a thin strip of yellow along the wide end, a thick strip of orange in the center, and a small white tip. Let stand until set.

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PUMPKIN SNACK MIX RECIPE: HOW TO MAKE IT
This yummy mix is so munchable, a bowl of it never lasts long. Feel free to use candy corn instead of the candy pumpkins—or a mix of both—if desired. —Shirley Engstrom, Genoa, Nebraska
From tasteofhome.com
Reviews 4.9
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Calories 216 calories per serving
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