| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Nuts, Popcorn, Snacks |
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 |
t |
Salt |
| 1/2 |
t |
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
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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