SALTY SWEETS RECIPES

Steps:

• Preheat oven to 325 degree F. Using about 2 tablespoons butter, generously butter a 15x10x1-inch baking pan; set aside. In a large bowl stir together the nuts, granulated sugar, corn syrup, salt, and pepper until well combined; spread in prepared pan.
• Bake for 25 minutes or until golden and bubbly, stirring once or twice. Remove from oven. Sprinkle generously with raw sugar; toss to coat. Transfer mixture to a large piece of foil. Cool completely, about 30 minutes. Break apart to serve.
• Store nuts in airtight container at room temperature for up to 2 weeks or in freezer container in freezer up to 3 months. Makes 20 to 24 (about 1/4-cup) servings.

Steps:

• Heat oven to 375°F. Spray large roasting pan with no-stick cooking spray.
• Combine corn snacks, cereal, pretzels and pecans in prepared pan; set aside.
• Combine brown sugar, butter, corn syrup and salt in 2-quart heavy saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Remove from heat; stir in vanilla and baking soda. Pour syrup mixture over cereal mixture in pan; toss to coat.
• Bake 15 minutes, stirring every 5 minutes, or until coating is set. Remove from oven; stir.
• Spread mixture onto waxed paper. Cool completely; stir in chocolate pieces. Break into pieces.
• Store in container with tight-fitting lid up to 1 week.