1/4 cup butter, melted
1 cup sugar
1/4 cup water
1 pound candy corn, torn
3 eggs, lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour
12 (8 ounce) can crushed cornflakes cereal
1/2 cup chopped walnuts
1 1/2 cups white sugar
1/2 cup milk
1/2 teaspoon vanilla extract
In a small saucepan over medium heat, heat butter, sugar, water and candy corn to boiling. Stirring constantly, bring mixture to a full boil. Remove from heat and let cool completely.
Mix together butter mixture and sugar in a large bowl. Stir in milk, eggs, vanilla and flour. Beat with wooden spoon until blended. Transfer to freezer separate dish.
Place crushed cornflakes in a medium bowl. Roll tortillas into 1/2 inch balls.
Place jalapeno peppers on one tortilla and roll into oval shaped pieces. Place on top of jalapeno peppers. Sprinkle with white sugar and white sugar water. Roll seam side down and sticky with rolled tortilla. Place roll on cookie sheet.
Bake at 350 degrees F (175 degrees C) for 4 hours. Remove and sprinkle cornflakes with crushed corn flakes. Cool completely. Serve hot or cold.