| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Snacks, Nuts, Popcorn | 24 | Servings | |
INGREDIENTS
| 16 | c | Popped popcorn |
| 5 | c | Mini pretzels |
| 2 | c | Brown sugar; firmly packed |
| 1 | c | Butter or margarine |
| 1/2 | c | Dark corn syrup |
| 1/2 | ts | Salt |
| 1/2 | ts | Baking soda |
| 1 | c | Salted peanuts |
| 2 | c | Favorite candy; candy corn; mini chocolate mints choco covered raisins or, peanuts, M&M's, bridge mix, whatever you want… |
INSTRUCTIONS
PATTI - VDRJ67A Heat oven to 200~. In large roasting pan combine popcorn and pretzels; set aside. In 2 quart saucepan, combine brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring occasionally, until mix comes to a boil (12-14 minutes). Continue cooking, stirring occasionally, until candy thermometer reads 238~ or small amount of mix dropped in ice water forms a soft ball (4-6 minutes). Remove from heat; stir in baking soda. Pour over popcorn mixture; sprinkle peanuts over coating. Stir until popcorn is coated. Bake for 20 minutes; stir. Continue baking for 25 minutes. Remove from oven; stir in candy. Immediately place caramel corn on waxed paper; cool completely. Break into pieces. Store in tightly covered container. Makes 24 cups. Posted to recipelu-digest Volume 01 Number 654 by RecipeLu <recipelu@geocities.com> on Jan 31, 1998
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