"Salty and Sweet Caramel Corn"
Do you crave salty or sweet?
If you ask most, they will say salty or sweet, savory, dessert or something along those lines. I for one don’t really have a preference, it just depends on my mood or the time of day. The recipe below pretty much falls into the sweet category but incorporates salty pretzels for the savory snackers out there.
I really like this recipe because it fast, easy and a great addition to your holiday repertoire. It’s almost as good as Harry and David’s Moose Munch (minus the chocolate!)
- 8 cups popped popcorn (microwave popcorn, light)
- 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. 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.
Recipe passed along by my mom who knows I crave all things sweet and have the cavities to prove it!