| M&m Candy Caramel Corn |
|
18 cups popped popcorn
2 cups firmly packed brown sugar
1 cup butter
1/2 cup dark corn syrup
1/2 tsp. salt
1/2 tsp. baking soda
1 can (12 oz. = 2 cups) salted peanuts
1 cup candy coated M&M milk chocolate pieces |
|
| Instructions |
| Heat oven to 200° F. Place popcorn 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. Continue cooking, stirring occasionally, until candy thermometer reaches 250° F., or small amount of mixture dropped in ice water forms a hard ball, about 12 to 14 minutes. Remove from heat; stir in baking soda. Carefully pour hot mixture over popcorn; sprinkle peanuts over caramel mixture. Stir until all popcorn is coated.
Bake for 20 minutes; stir. Continue baking for 25 minutes. Remove from oven. Immediately place caramel corn on waxed paper; sprinkle with candy, cool completely. Break into bite sized pieces. Store in tightly covered container. Makes 22 cups.
|
|
| Nutrition Facts (1 cup): Calories 310, Fat 16 g, Cholesterol 20 mg, Sodium 220 mg, Carbohydrates 37 g, Dietary Fiber 3 g, Protein 5 g. Posted by chief_cook2 |
|
|
|
|
