Movie Candy Caramel Corn Recipe
Ingredients
| Popped popcorn | 16 Cup (16 tbs) | |
| 5 cups miniature pretzels | ||
| Firmly packed brown sugar | 2 Cup (16 tbs) | |
| Butter | 1 Cup (16 tbs) | |
| Dark corn syrup | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salted peanuts | 1 Cup (16 tbs) | |
| Chocolate candy | 2 Cup (16 tbs) | |
Directions
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 mixture comes to a full boil (12 to 14 minutes).
Continue cooking, stirring occasionally, until candy thermometer reaches 238°F or small amount of mixture dropped into ice water forms a soft ball (4 to 6 minutes).
Remove from heat; stir in baking soda.
Pour over popcorn and pretzels; sprinkle peanuts over caramel mixture.
Stir until all 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.
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 mixture comes to a full boil (12 to 14 minutes).
Continue cooking, stirring occasionally, until candy thermometer reaches 238°F or small amount of mixture dropped into ice water forms a soft ball (4 to 6 minutes).
Remove from heat; stir in baking soda.
Pour over popcorn and pretzels; sprinkle peanuts over caramel mixture.
Stir until all 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.
Chef
