| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Arab |
|
1 |
servings |
INGREDIENTS
| 28 |
|
Kraft Caramels |
| 2 |
tb |
Water |
| 2 1/2 |
qt |
Popped corn |
INSTRUCTIONS
More Back of the Box Gourmet By Michael McLaughlin
With commercial versions of this sweet, crunchy treat so ubiquitous,
the only reason for making your own at home is that it is
incomparably fresher and more delicious when warm. If during munching
some of the sticky stuff becomes attached to the fingers of your
and/or your little helpers, permission for licking is hereby granted.
Heat oven to 250 degrees. Mix caramels and water in a 2-cup measure or
medium bowl. Microwave on HIGH 1 1/2 min. Continue micro-waving on
HIGH 30 seconds to 1 min. or until sauce is smooth, stirring every 30
seconds.
Pour immediately over popped corn; toss until well coated. Spread onto
greased cookie sheet to form a single layer. Bake 20 to 25 min.; break
apart.
MAKES 2 1/2 quarts
Conventional: Melt caramels with water in saucepan over low heat,
stirring until smooth. Continue as directed.
Posted to MM-Recipes Digest V4 #6 by janet <tjw@defnet.com> on Feb 10,
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