Trick or Treat Caramel Corn
16 cups plain popped popcorn
5 cups miniature pretzels
2 cups firmly packed brown sugar
1 cup LAND O LAKESŪ 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
Heat oven to 200°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, until
mixture comes to a full boil (18 to 20 minutes). Continue cooking,
stirring occasionally, until small amount of mixture dropped into
ice water forms a soft ball or candy thermometer reaches 238°F (4 to
6 minutes). Remove from heat; stir in baking soda.
Pour mixture over popcorn and pretzels; sprinkle peanuts over
popcorn mixture. Stir until all popcorn is coated.
Bake for 20 minutes; stir. Continue baking for 20 minutes. Stir in
chocolate pieces and candy corn. Continue baking for 5 minutes.
Immediately spread onto waxed paper to cool. Store in tightly
Yield: 26 (1-cup) servings
Nutrition Facts (1 serving)
Fat: 13 g
Cholesterol: 20 mg
Sodium: 370 mg
Carbohydrates: 49 g
Dietary Fiber: 1 g
Protein: 3 g