Recipes

• 10 cups Bugles Original
• 8 cups pretzel sticks
• 8 cups Cheerios brand cereal
• 8 cups Crispix brand cereal
• 4 cups Shreddies brand cereal
• 4 cups mixed salted nuts
• 1 1/4 cups butter
• 1 tablespoon Worcestershire sauce
• 1 tablespoon smoked salt
• 1 1/2 teaspoons seasoning salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 6 dashes liquid smoke
• 3 dashes cayenne pepper

Method

1. Preheat oven to 150°F.
2. Mix Bugles, pretzels, cereals, and nuts together in a large bowl.
3. Melt butter and stir in spices until salt is dissolved.
4. Pour 1/2 of butter mixture over cereal mixture and gently toss until coated.
5. Pour cereal mixture into a large roasting pan.
6. Bake for 2 hours, stirring every 15 minutes or so.
7. Pour remaining butter mixture over cereal after 1 hour.

Source

• 1 cup brown sugar
• 1/2 cup butter
• 1/4 cup corn syrup
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 15 cups popped plain popcorn
• 1 cup chopped pecans

Method

1. Beat sugar, butter, corn syrup, and salt in a saucepan over medium heat until bubbly around edges.
2. Continue to beat sugar mixture over medium heat 3-5 minutes longer.
3. Remove from heat and mix in baking soda, stir until foamy.
4. Pour over popcorn and nuts.
5. Stir gently to mix and coat.
6. Allow to cool.

Source

• 2 cups white sugar
• 1/3 cup cocoa
• 1/2 cup milk
• 1/2 cup butter
• 1 cup all purpose flour
• 1/4 teaspoon vanilla

Method

1. Line 8 inch square pan with parchment paper.
2. In non-stick dutch oven, combine all of the ingredients except the flour and vanilla.
3. Cook while beating until fudge reaches soft ball stage.
4. Remove from heat and add flour and vanilla.
5. Continue to beat while cooling until the fudge loses its gloss.
6. Pour quickly into lined pan.
7. Cool on a wire rack.
8. Unmould and cut into 1 inch squares.
9. Store in an airtight container.

Source