Football Party Mix: Fish and Bubbles


You may have heard that the BCS Championship game is being played this upcoming Monday! There has been a lot of buzz coming from the fans of the Florida State Seminoles and the Auburn Tigers. Florida State’s Heisman Trophy recipient, Jameis Winston, has impressed crowds since the very first game of the season against the University of Pittsburgh where he completed 25 of 27 passes which accounted for five touchdowns. Before the season began expectations were fairly low for this Freshman quarterback, but fans have big expectations for him now going into this game! Auburn’s late game pushes to come out on top were apparent all season, but nothing was more memorable than the kick return for a touchdown following Alabama’s missed 57-yard field goal during the last second of the game that solidified Auburn’s spot in the SEC Championship game leading them to this game. Auburn followers are expecting another game winning performance on Monday as well!

I wanted to provide you with a great recipe for hosting a football watch party since it can be prepared ahead of time allowing you to watch the excitement of the game. You may have tried this sweet and salty party mix at our Holiday Gift Market back in November so you know it’s guaranteed to win your guests over! Of course, if you’re not into college football, the Super Bowl is coming up on February 2nd!

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Fish and Bubbles Party Mix

Capture the Coast, pg 47

5 cups crispy corn and rice cereal, such as Chex

3 cups Cheerios

4 cups fish-shaped cheese crackers

2 cups fish-shaped pretzel nuggets

1 cup peanuts 1 ½ cups pecan halves or pieces

1 cup (2 sticks) butter

1 cup packed brown sugar

2 cups “M & M’s” Chocolate Candies

Preheat the oven to 250 degrees.  Combine the cereals, crackers, pretzel nuggets, peanuts and pecan halves in a large bowl and mix well.  Bring the butter and brown sugar to a boil in a saucepan.  Boil until frothy, stirring constantly.  Pour over the cereal mixture and toss to coat.  Spread evenly in a large roasting pan.  Bake for 10 minutes and stir.  Continue baking for 45 minutes, stirring once or twice.  Remove from the oven and cool to room temperature.  Add the chocolate candies and toss well.  Store in airtight container.

Yield: 36 servings

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