br>Immediately pour over popped corn in a large bowl, stirring
Heat oven to 200\u00b0.
Mix brown sugar, butter, corn syrup and salt in saucepan.
Cook and stir it over medium heat until it gets bubbles around the edge.
Cook 5 minutes.
Remove from heat.
Stir in the soda until foamy.
Bake caramel corn 1 hour; stir every 15 minutes in two 13 x 9-inch pans.
Store in tightly covered container or wrap in transparent wrap.
9 inch pan and bake in 350\u00b0 oven for
In spring-form pan, line bottom and sides with ladyfingers. Trim bottom of ladyfingers that stand around the sides.
Use tips to fill in spaces on bottom.
Follow directions on no bake cheese cake and add cream cheese (soften in microwave).
Refrigerate for 1 hour.
Remove and add fruit topping when ready to serve.
Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
amekins. Cover with foil and bake for 35 to 40 minutes
ade from 100% chiles with no added spices like garlic and
lt the butter, brown sugar, corn syrup, peanut butter and salt
egrees F (200 degrees C). Bake until bacon is crisp, about
dd the water, then the corn syrup and sugar. Cook on
Combine sugar, oleo, syrup and salt in microwave pan and bring to a boil in microwave set on High.
Boil for 3 minutes.
Remove and stir in soda, mixing well.
Pour over popcorn (no salt or butter).
Mix to coat well.
Pour caramel corn into large brown paper bag loosely until it will fit into microwave oven.
Cook on High for 3 minutes.
Shake sack well after each minute.
Cool caramel corn on wax paper.
Store in 5-quart plastic container.
owl. Transfer the nicely popped corn into another bowl & discard the
Prepare Caramel Corn:
Combine brown sugar, butter,
Place popped corn and peanuts in large brown
Note:
One-half cup popcorn equals 1 1/2 quarts popped corn.
Remove any unpopped kernels of corn from popcorn.
Add peanuts.
combine brown sugar, peanut butter, corn syrup, water, oil and salt
oda.
Pour syrup over corn and nuts in bag.
Melt margarine in 2 quart saucepan.
Add brown sugar, salt, corn syrup and water.
Heat to boiling.
Boil for 5 minutes watching carefully so sauce does not boil over.
Remove from heat and add baking soda; stir well.
Pour over popped corn and stir until well-coated.
Place on 2 cookie sheets and bake at 250\u00b0 for 40 minutes, stirring occasionally.
Bake both batches at the same time.
Take caramel corn off cookie sheets immediately after removing from oven.
Pour into a large bowl.
This is great for parties!
an.
Combine brown sugar, corn syrup, butter, salt, and cream