This recipe came from my mom who liked sweets but liked a quick kitchen hack even more. I like this recipe for the same reasons and because microwave popcorn (light version) works here too!
Caramel Corn
8 cups popped popcorn (popped microwave popcorn works!)
4 cups oven-toasted rice cereal squares
2 cups miniature pretzels
1 cup pecan halves
1 cup packed brown sugar
½ cup butter or margarine
¼ cup light corn syrup
1 teaspoon vanilla
½ teaspoon baking powder
Preheat oven to 300 degrees.
Combine popcorn, cereal, pretzels and pecans in a rectangular bowl.
Then, combine brown sugar, butter and corn syrup in a 2 quart saucepan. Cook and stir over medium heat until mixture comes to a boil over entire surface. Reduce heat to medium low.
Cook without stirring 5 minutes. (Mixture should continue to bubble gently over surface.) Remove saucepan from heat. Quickly add vanilla and baking soda, stirring carefully. Pour over popcorn mixture in bowl, and toss until well coated. Bake 30 minutes, stir after 15 minutes.
Transfer popcorn mixture to a large piece of parchment paper. Cool completely, breaking mixture into clusters as it cools.
Yield: 15 cups.
Addition (12/3/09) - for those who don't have access to corn syrup, here is a link to creating a substitute.
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