Movie candy caramel corn
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | cups | Popped popcorn |
| 5 | cups | Mini pretzels |
| 2 | cups | Brown sugar; firmly packed |
| 1 | cup | Butter or margarine |
| ½ | cup | Dark corn syrup |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| 1 | cup | Salted peanuts |
| 2 | cups | Favorite candy; candy corn; mini chocolate mints choco covered raisins or, peanuts, M&M's, bridge mix, whatever you want... |
Directions
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@...> on Jan 31, 1998