4 cups caramel corn
4 cups unseasoned croutons
3/4 cup sesame sticks
3/4 cup honey roasted peanuts
3/4 cup toasted pumpkin OR sunflower seeds*
1/4 cup butter, melted
1 (1 oz) pkg ranch salad dressing mix
10 flat-bottomed ice cream cones
*to toast seeds, place in a single layer on a baking sheet. bake at 350° for 7-10 minutes or until golden brown, stirring occasionally. cool completely.
preheat oven to 300°.
combine caramel corn, croutons, sesame sticks, peanuts & toasted seeds on an ungreased jellyroll pan. drizzle with butter; sprinkle with dressing mix & toss to coat.
bake 15 minutes, stirring occasionally. cool 10 minutes on pan. turn out onto paper towels; cool completely.
serve snack mix in cones.
makes 10 cups
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