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