Salty Sweet Candy Corn Crispy Treats
Salty Sweet Candy Corn Rice Crispy Treats for the candy corn lovers and the candy corn protestors.
Salty Sweet Candy Corn Crispy Treats
Candy corn is one of those things, you love it or you protest the thought of it. This recipe is for both sides of the fence! The candy corn flavor is softened a bit and it gives the basic rice crispy treat a swift kick into the YEY-AH FACTOR. Toss in a few salted peanuts and your have yourself an out of this world Halloween Treat!
Grab your aprons! Meet me in the kitchen!
Occasions to Serve To Serve Salty Sweet Candy Corn Crispy Treats
- Halloween Party
- Halloween Brunch
- Fall Brunch
- Fall Potluck
- Friendsgiving
More For The Candy Corn Lovers
- Candy Corn Cheesecake
- Candy Corn Infused Vodka Shots
- How To Make A Candy Corn Wreath
- Salty Sweet Candy Corn Chex Mix
How About These Halloween Treats!
- Swirly Twirly Marbled Candied Apples
- Simple Salted Candied Green Apples
- Chocolate Caramel Apple Slices
Salty Sweet Candy Corn Crispy Treats Recipe
Ingredients
- 5 tablespoons unsalted butter
- 10 cups mini marshmallows
- 1 teaspoon vanilla
- 6 cups crispy rice cereal
- 1 1/4 cups candy corn
- 1 1/4 cups salted peanuts
Candy Corn Crispy Treats Recipe Instructions
Line a 9″ X 13″ baking pan with parchment paper. Spray with non-stick baking spray. Leave an overhang for easy removal.
In a large saucepan, melt the butter over low heat. Add four cups of marshmallows and stir until melted. Stir in vanilla.
Pour in the cereal, remaining 2 cups of marshmallows, 1 cup of candy corn, and 1 cup of peanuts. Fold gently and quickly until combined.
Using a rubber spatula, spread the mixture into the prepared baking dish.
Sprinkle on the remaining 1/4 cup of candy corn and 1/4 cup of peanuts. Gently press into the mixture.
Cool the Candy Corn Crispy Treats completely before serving.
Store in an airtight container for up to two weeks.
A Few Fun Candy Corn Facts
Since this is the star of the show. How about a few fun Candy Corn Facts!
- Candy Corn was invented by George Renninger in the late 1800’s in Philadelphia at the Wunderlee Candy Company.
- The tri-color candy became super popular in the 1950’s when people began to hand out individually wrapped candy at Halloween.
- Candy Corn was originally called Chicken Feed and was sold in a box with a rooster on the front.
- Candy Corn is vegan.
- California loves Candy Corn! They consume more candy corn in October than any other state. Texas comes in second.
Salty Sweet Candy Corn Crispy Treats
Ingredients
- 5 tablespoons unsalted butter
- 10 cups mini marshmallows
- 1 teaspoon vanilla
- 6 cups crispy rice cereal
- 1 1/4 cups candy corn
- 1 1/4 cups salted peanuts
Instructions
- Line a 9 X 9 baking pan with parchment paper. Spray with non-stick baking spray. Leave an overhang for easy removal.
- In a large saucepan, melt the butter over low heat. Add four cups of marshmallows and stir until melted. Stir in vanilla. Pour in the cereal, remaining 2 cups of marshmallows, 1 cup of candy corn, and 1 cup of peanuts. Fold gently and quickly until combined.
- Using a rubber spatula, spread the mixture into the prepared baking dish. Sprinkle on the remaining 1/4 cup of candy corn and 1/4 cup of peanuts. Gently press into the mixture.
- Cool completely before serving.
Notes
Nutrition
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