SNACKS WITH CORN RECIPES

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.

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Spray a large roasting pan with non-stick cooking spray.
• In a medium-size microwave safe bowl, mix butter, white corn syrup and brown sugar. Place the mixture in the microwave and cook 2 minutes, or until butter melts.
• Place the cereal, pecans and almonds into the prepared roasting pan. Pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated.
• Bake for 1 hour, stirring every 15 minutes.
• As the snack mix is cooling, be sure to continue to stir so that the mix will not harden in one big lump.