Carmel Corn

Preparation 10 min.
Cooking 18 min.
Baking 45 min.

16 cups plain popped popcorn
5 cups miniature pretzels
2 cups firmly packed brown sugar
1 cup 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 200F.
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 238F (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 wax paper to cool. Store in tightly covered container.
Yield: 26 (1-cup) servings

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