Crunchy, sweet and buttery-perfect for an anytime snack.
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18 cups popped popcorn
2 cups firmly packed brown sugar
1 cup Land O Lakes® Butter
1/2 cup dark corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (12-ounce) can (2 cups) salted peanuts
1 cup candy-coated milk chocolate pieces
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, 12-14 minutes or until candy thermometer reaches 250°F or small amount of mixture dropped in ice water forms a hard ball. 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 20 minutes; stir. Continue baking 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.
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