Deep South Eats: Frito Snack Mix

This past Sunday, we had our annual small group Super Bowl party. As tradition stands, we bring a ton of appetizers and desserts and feast on all the carb-y goodness. No really, I have been limiting my carbohydrate and sweets so by the end of the night the sugar crash was crazy. I use these opportunities to dive into a new recipe or two. I had been eyeing a few Pinterest recipes for some time and new that this Frito Snack Mix would be a real winner. 

What happens when you combine a sweet, caramel sauce with salty, crunchy Fritos? Pure amazingness. Like mind-blowing goodness in each bite. I could hardly wait for it to cool on the counter and was willing to risk burning my tongue to taste. It was quite a hit at the party with only a few measly crumbs in the bottom of the bowl. My mom is already begging for the recipe for our family cookbook. I am not sure that you all will truly appreciate me for sharing this as it is addictive and so incredibly "healthy"...haha.

Ingredients:

• 1 (10.5 ounce) bag of Fritos
• 2 cups rice Chex cereal
• 2 cups pretzel snaps or twists
• 1 1/2 cup nuts of choice (I did pecans and they were perfect for the overall flavor)
• 1 cup light brown sugar, packed
• 1/2 cup butter
• 1/2 cup light corn syrup
• 1 cup mini M&Ms (these will be found on the candy aisle in a blue bag)

Directions:

• Preheat oven to 350° F.
• In a large baking pan, combine Fritos, Chex, pretzels, and nuts. Set to the side.
• In a small saucepan, melt the brown sugar, butter, and corn syrup over medium heat. Let the mixture come to a gentle boil and boil for 4 minutes without stirring.
• Remove the pan from heat and pour mixture evenly over Frito mixture in baking pan. Use a spatula to stir to coat the Frito mixture evenly.
• Bake in oven for 8 minutes, stir mixture, and return to oven for another 8 minutes. While baking, line an area of your counters in wax paper.
• Remove from the oven and pour the mixture evenly on prepared wax paper.
• Allow the mixture to cool. Sprinkle M&Ms over the cooled mixture and break into bite-size pieces.
• May be stored in an airtight container for up to a week.

Original recipe from Shelley at Cookies and Cups.

Ever have questions or want to request a recipe or tutorial, comment or email me at deepsouthsweets@gmail.com. You can also visit Deep South Sweets on Facebook or follow me on Pinterest!