Patriotic Snack Mix
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 15 minutes
Cook time: 25 minutes
Servings: Makes 6 quarts
Ingredients
- 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
Directions
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.