Wednesday, October 12, 2016

Caramel Corn

I am always looking for new "snack mix" type recipes to take to different large group events.  I make Texas Trash and The World's Best Snack Mix all of the time.  I love this new recipe for Caramel Corn - it got great reviews from my preschool teacher friends!  Southern Living is my go to all of my favorite recipes!  I found this recipe in my October 2015 magazine!

I doubled the recipe.  I have two large foil pans that I use for all of my snack mix recipes.  One large double bag of Vic's popcorn worked great.  I used one silver bag of popcorn for each container.  I also heat the sauce in two separate pans... so I don't goof and pour it unevenly!

I didn't add the peanuts because of several new allergies in friends and family!

Yum - enjoy!


Caramel Popcorn (adapted from Southern Living)

15 cups popped popcorn (about 3/4 cup kernels)
1/2 cup butter
1 cup plus 2 Tbsp dark brown sugar
1/2 cup dark corn syrup (I used light corn syrup)
1/2 tsp kosher salt
1 cup salted, roasted dry roasted peanuts (optional)
1  10.5 oz pkg of candy coated pieces (I used M & M's but could use Reese's pieces) (optional)

Preheat oven to 325.  Spray a foil pan lightly with cooking spray.  Pour popcorn in pan.  In a small saucepan over medium - low heat, melt butter and add brown sugar, corn syrup and salt.  Bring to a simmer, stirring constantly, for 1 minute.  Pour over popcorn and gently stir to coat.  

Bake at 325 for 25 minutes, stirring every 5 minutes.  If adding peanuts, add during last 5 minutes. Remove from oven and spread on lightly sprayed wax paper, gently separating as you spread it.  Cool completely for 20 minutes,  Break apart large pieces.  Stir in candy pieces.  




   


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