Halloween Chex Mix Recipe

Halloween Chex Mix Recipe
Originally uploaded by Pillsbury.com

This Halloween Chex Mix Recipe is in honor of National Candy Corn Day which is celebrated every October 30th & Halloween.

If your looking for a treat that's loaded with the traditional Halloween colors of brown, orange, yellow and white; then this recipe is for you. I've fixed this myself and I have to tell you it's absolutely beautiful in a bowl or bagged as a gift.


INGREDIENTS:

• 8 oz white chocolate baking bars, coarsely chopped
• 4 cups Corn Chex or Rice Chex cereal
• 2 cups bite-size pretzel twists
• 1/2 cup raisins
• 1 cup candy corn
• 1/4 cup orange and black candy decors

DIRECTIONS:

1. In large microwavable bowl, microwave chopped baking bars uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth.

2. Gently stir in cereal, pretzels and raisins until evenly coated. Stir in candy corn and decors.

3. Spread on waxed paper or foil until cool and chocolate is set, about 30 minutes. Break into chunks. Store loosely covered.
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Peanut Brittle Day

Mummy's Microwave Peanut Brittle
Originally uploaded by GirlieErin

January 26th is National Peanut Brittle Day. I think peanut brittle is not only the choice for Peanut Brittle Day but it's popular for Halloween parties and Thanksgiving get-together's too. I know my Mother always made it the week of Thanksgiving every single year and shared it with any family or friends that came to visit. 

For this post I've picked a recipe for traditional Peanut Brittle by the Nut Factory. Peanut Brittle goes way way back and will forever be given as homemade food gifts.

Follow link for microwave peanut brittle.

• 2 cups sugar
• 1 cup light corn syrup
• 1 cup water
• 2 cups raw Spanish peanuts
• 1/2 tsp. salt
• 2 Tbsp. butter
• 2 tsp. baking soda

Heat and stir sugar, syrup and water in a heavy 3-quart saucepan until the sugar dissolves. Add salt. Cook over medium heat to soft ball stage (234 degrees). Add peanuts at 250 degrees. Cook to hard crack stage (290 degrees), stirring often. Remove from heat.

Quickly, stir in butter and soda. Beat to a froth for a few seconds. Pour at once onto 2 well-buttered 15-1/2x10-1/2x1-inch pans, spreading with spatula. If desired, cool slightly and pull with forks to stretch thin. Break up when cold.

Yield: About 1-1/2 pounds of peanut brittle.
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