Trick-Or-Treat Caramel Corn - cooking recipe

Ingredients
    16 cups plain popped popcorn
    5 cups miniature pretzel twists
    2 cups firmly packed brown sugar
    1 cup LAND O LAKES(R) 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
Preparation
    Heat oven to 200 degrees 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, 18-20 minutes or until mixture comes to a full boil. Continue cooking, stirring occasionally, 3-5 minutes or until small amount of mixture dropped into ice water forms a soft ball or candy thermometer reaches 240 degrees F. Remove from heat; stir in baking soda.
    Pour mixture over popcorn and pretzels; sprinkle with peanuts. Stir until all popcorn is coated.
    Bake 20 minutes; stir. Continue baking 20 minutes. Stir in chocolate pieces and candy corn. Continue baking 5 minutes. Immediately spread onto waxed paper to cool. Store in tightly covered container.

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