Source and Taste of Home Marlene Harguth, Maynard MN. "Candy corn makes this natural snack for fall gatherings. The sweet and salty flavors are irresistible."
Prep: 20 min. Bake: 30 minutes + cooling 16 servings
2 cups pretzel sticks
1 cup mixed nuts
1/2 cup sunflower kernels
6 Tablespoons butter, melted
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
8 cups popcorn
1 cup candy corn
1 cup chocolate bridge mix
In a large bowl, combine the pretzels, nuts and sunflower kernels.
Combine the butter, cinnamon and cloves.
Drizzle a third of the butter mixture over the pretzel mixture; toss to coat.
Transfer to a greased 15 x 10 x1-inch baking pan.
Bake at 300║F for 15 minutes
Place popcorn in a large bowl; drizzle with remaining butter mixture and toss to coat.
Stir into pretzel mixture.
Bake 15 minutes longer or until heated through.
Cool; transfer to a large bowl.
Add candy corn and bridge mix; toss to combine.
Yield: 3 quarts