La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/4156/
Sticks and Stones
Yield: 10 servings
Ingredients
| 4 |
cups |
caramel corn
|
|
|
| 4 |
cups |
unseasoned croutons
|
|
|
| 3/4 |
cup |
sesame sticks
|
|
|
| 3/4 |
cup |
honey roasted peanuts
|
|
|
| 3/4 |
cup |
toasted pumpkin seeds
|
|
|
| 1/4 |
cup |
butter, melted
|
|
|
| 1 |
pkg. |
(1 oz.) dry ranch-style salad dressing mix
|
|
|
| 10 |
|
flat bottomed ice cream cones
|
|
|
Directions:
Combine caramel corn, croutons, sesame sticks, peanuts and toasted pumpkin seeds on ungreased jelly roll pan. Drizzle with butter; sprinkle with dressing mix; toss to coat.
Bake at 300 degrees for 15 minutes, stirring occasionally. Cool 10 minutes on pan. Turn onto paper towels; cool completely. Tie cones with black and orange ribbons, if desired. Serve snack mix in cones.
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/4156/