kitchenelf
Chef Extraordinaire
Trick or Treat Caramel Corn (Treat!)
Ingredients:
16 cups plain popped popcorn
5 cups miniature pretzels
2 cups firmly packed brown sugar
1 cup butter
1/2 cup dark corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup salted peanuts
1 cup candy-coated milk chocolate pieces
1 cup candy corn
Directions:
Heat oven to 200-degrees. Combine popcorn and pretzels in large roasting pan; set aside.
Combine brown sugar, butter, corn syrup and salt in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (18 to 20 minutes). Continue cooking, stirring occasionally, until small amount of mixture dropped into ice water forms a soft ball or candy thermometer reaches 238-degrees (four tosix minutes). Remove from heat; stir in baking soda.
Pour mixture over popcorn and pretzels; sprinkle peanuts over popcorn mixture. Stir until all popcorn is coated.
Bake for 20 minutes; stir. Continue baking for 20 minutes. Stir in chocolate pieces and candy corn. Continue baking for five minutes. Immediately spread onto wax paper to cool. Store in tightly covered container.
Yield: 26 (1-cup) servings
Nutrition information per serving:
Calories: 310
Fat: 13g
Carbohydrate: 49g
Cholesterol: 20mg
Sodium: 370mg
Fiber: 1g
Protein: 3g
***Recipe originally posted by Filus
Ingredients:
16 cups plain popped popcorn
5 cups miniature pretzels
2 cups firmly packed brown sugar
1 cup butter
1/2 cup dark corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup salted peanuts
1 cup candy-coated milk chocolate pieces
1 cup candy corn
Directions:
Heat oven to 200-degrees. Combine popcorn and pretzels in large roasting pan; set aside.
Combine brown sugar, butter, corn syrup and salt in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (18 to 20 minutes). Continue cooking, stirring occasionally, until small amount of mixture dropped into ice water forms a soft ball or candy thermometer reaches 238-degrees (four tosix minutes). Remove from heat; stir in baking soda.
Pour mixture over popcorn and pretzels; sprinkle peanuts over popcorn mixture. Stir until all popcorn is coated.
Bake for 20 minutes; stir. Continue baking for 20 minutes. Stir in chocolate pieces and candy corn. Continue baking for five minutes. Immediately spread onto wax paper to cool. Store in tightly covered container.
Yield: 26 (1-cup) servings
Nutrition information per serving:
Calories: 310
Fat: 13g
Carbohydrate: 49g
Cholesterol: 20mg
Sodium: 370mg
Fiber: 1g
Protein: 3g
***Recipe originally posted by Filus
