| 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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