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Recipe Category: Snack
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Ingredients
- Serving Size : 24
- 16 cups popped popcorn
- 5 cups mini pretzels
- 2 cups brown sugar – firmly packed
- 1 cup butter or margarine
- 1/2 cup dark corn syrup
- 1/2 teaspoon salt
- 1/2 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
Method
- 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.
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