Trick-Or-Treat Caramel Corn
Mix pretzels, candy corn and other goodies for a perfect Halloween party treat.
Ingredients:
16 cups plain popped popcorn
5 cups miniature pretzels
2 cups firmly packed brown sugar
1 cup Land O Lakes® 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°F. 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 240°F. (3 to 5 minutes). Remove from heat; stir in baking soda.
Pour mixture over popcorn and pretzels; sprinkle with peanuts. 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 5 minutes. Immediately spread onto waxed paper to cool. Store in tightly covered container.
Ingredients:
16 cups plain popped popcorn
5 cups miniature pretzels
2 cups firmly packed brown sugar
1 cup Land O Lakes® 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°F. 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 240°F. (3 to 5 minutes). Remove from heat; stir in baking soda.
Pour mixture over popcorn and pretzels; sprinkle with peanuts. 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 5 minutes. Immediately spread onto waxed paper to cool. Store in tightly covered container.
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