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Patriotic Snack Mix

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 15 minutes

Cook time: 25 minutes

Servings: Makes 6 quarts


  • 4 quarts popped corn
  • ½ cup butter
  • ½ cup sugar
  • 3 tablespoons hot water
  • 1 tablespoon light corn syrup
  • 1 (3-ounce) box cherry-flavored gelatin
  • 6 cups yogurt-covered pretzels
  • 2 cups blue candy-coated milk chocolate candies


Preheat oven to 250°F. Place popped corn in a large disposable roasting pan.

In a medium saucepan, melt butter over medium heat. Whisk in sugar, 3 tablespoons water, and corn syrup. Whisk in gelatin, and bring mixture to a boil. Reduce heat, and simmer, stirring constantly, for 3 minutes. Drizzle mixture onto popped corn, and stir until coated.

Bake popcorn for 20 minutes, stirring every 5 minutes. Spread popcorn in an even layer on wax paper, and let cool completely.

In a large bowl, combine popcorn, pretzels, and chocolate pieces. Store in airtight containers for up to 2 weeks.