Archive for October 30th, 2012

October 30 is National Candy Corn Day. This treat has survived unchanged for more than a century. Production is expected to exceed 35 million pounds this year.

Although Halloween accounts for 75 percent of annual sales, candy corn is now available for other seasons:

  • Valentine’s Day; cupid corn (red, pink, white)English: Candy corn, specifically Brach's cand...
  • Easter; bunny corn (pastel colors)
  • Fall; Indian corn (chocolate and vanilla flavored)
  • Christmas; reindeer corn (red, green, white)

For a tasty treat with candy corn, try the recipe below. This is not an original, but I have used it for so many years, I have forgotten the source. Use less candy, if desired, to cut the amount of sugar and extra calories.

Place individual servings into zip-locked sandwich bags and serve to little goblins.

Try it and enjoy.


1                      package small pretzels (about 3-4 cups)

1                      box miniature peanut butter Ritz Bitz

1                      cup dry-roasted peanuts

1                      cup sugar

½                     cup margarine

½                     cup light corn syrup

2                      tablespoon vanilla extract

1                      teaspoon baking soda

1-2                   cups M&Ms

2                      cups candy corn

In a large bowl, combine the pretzels, Ritz Bitz, and peanuts.

In a large saucepan, combine sugar, butter, and corn syrup. Bring to a boil over medium heat and boil for 5 minutes. Remove from the heat; stir in vanilla and baking soda.

Immediately pour syrup over pretzel mixture and stir until coated.

Pour mixture into a greased 15x10x1″ baking pan or sheet. Bake at 250oF for 45 minutes, stirring every 10-15 minutes.

Break apart while warm. Toss with M&Ms and candy corn.

Pour onto wax paper to cool completely. Store in airtight containers.

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