A festive twist on caramel corn. This recipes takes some time but it's definitely worth it! It makes a lot, so it is also great for sharing with friends and family.
Ingredients:
16 cups of popped corn
5 cups mini pretzels
2 cups packed brown sugar
1 cup butter
1/2 cup dark corn syrup
1/2 teaspoon salt (for the popcorn)
1/2 teaspoon baking soda
1 cup salted peanuts
1 cup of M&M candies (I found fall colored ones)
1 cup candy corn
Directions:
Preheat the oven to 200 degrees
In a really large bowl, pan, or roasting pan insert combine the popcorn and pretzels. Set aside.
In a sauce pan melt the butter, brown sugar, and corn syrup together. Turn up the heat so the mixture comes to a rolling boil. The sauce needs to come to a soft ball stage or 238 degrees on a candy thermometer.
When the caramel sauce has reached the soft ball stage, remove it from the heat and add 1/2 teaspoon of baking soda. Stir to combine.
Pour the caramel sauce over the popcorn and pretzel mixture. Stir until coated well. Add the salted peanuts and stir again.
Bake on sheet pans for 20 minutes. Stir the popcorn and bake for another 10 minutes.
Remove from the oven, add the M&M's and candy corn, return to the oven for another 5 minutes.
Remove from the oven and spread thinly on the counter (covered in parchment) to cool completely.
Keep the caramel corn fresh in a container with a tight fitting lid.
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