The sunset that October night in 2013 reminded me candy corn. As fleeting as the candy itself, the sky changed from the dramatic colors of Halloween to usual dark blue of the Florida sky at nightfall. It was a magical moment and people quickly grabbed their phones and started taking pictures.
Candy corn has been around since the 1880’s and nibbling each layer of that non-fat (I’m not kidding, just a lot of sugar) delicious goodness reminds me of Halloweens of the past when we made our own costumes and went door to door without our parents, since we knew all the neighbors. Things have changed so drastically these days with Christmas decorations already encroaching on this one day of the year when being a kid was the most fun. Bubble gum cigars and candy cigarettes are no longer found among the treats today but I am happy Candy Corn has kept up with the times. Even the chocolate bottomed Indian Corn is well accepted at this household, but mostly by me.
Preheat oven to 350 degrees.
Place mini pretzels on baking sheet and top each one with one Rolo Candy.
Put in oven for 3-4 minutes, any longer and you might have a gooey mess.
Remove from oven and gently press an M&M or Skittle on top of each Rolo.
Let them cool before eating.