This recipe was originally a teacher gift from Cheri's son one year. It is a nice sweet-salty-crunchy taste, and we thought it would be nice among the passed appetizers at Evie's wedding. It was pretty in little serving cups on the trays, and they made nice dividers on the trays themselves. The original recipe was modified, Dowdy-style, from a Pampered Chef recipe of the same name.
Ingredients:
10 c popped popcorn (not microwave)
6 cups miniature pretzel twists
4 cups dry-roasted salted peanuts
4 cups oven-toasted rice cereal squares (not wheat)
1 cup butter (2 sticks)
1 cup packed light brown sugar
1/3 cup corn syrup
1 tsp baking soda
Directions:
1. Preheat oven to 300°F. In Stainless (6-qt.) Mixing Bowl, combine
popcorn, pretzels, peanuts and cereal; set aside. Combine butter, brown
sugar and corn syrup in (2-qt.) Saucepan. Cook and stir with over medium
heat until mixture comes to a boil. Continue to cook without stirring 3
minutes. Remove from heat; carefully stir in baking soda.
2. Pour caramel sauce over popcorn mixture; stir until evenly coated. Spoon
onto Large Bar Pan; bake 30 minutes, stirring every 10 min. Remove from
oven.
3. Transfer popcorn mixture to large piece of Parchment Paper. Cool
completely, breaking mixture into clusters as it cools. Pour into Large
Bowl.
Yield: 24 cups
Cook's Tips: This recipe can be stored in an airtight container for up to
three days.
Do not use dark brown sugar when preparing this recipe as it may alter the
taste and appearance.
10 c popped popcorn (not microwave)
6 cups miniature pretzel twists
4 cups dry-roasted salted peanuts
4 cups oven-toasted rice cereal squares (not wheat)
1 cup butter (2 sticks)
1 cup packed light brown sugar
1/3 cup corn syrup
1 tsp baking soda
Directions:
1. Preheat oven to 300°F. In Stainless (6-qt.) Mixing Bowl, combine
popcorn, pretzels, peanuts and cereal; set aside. Combine butter, brown
sugar and corn syrup in (2-qt.) Saucepan. Cook and stir with over medium
heat until mixture comes to a boil. Continue to cook without stirring 3
minutes. Remove from heat; carefully stir in baking soda.
2. Pour caramel sauce over popcorn mixture; stir until evenly coated. Spoon
onto Large Bar Pan; bake 30 minutes, stirring every 10 min. Remove from
oven.
3. Transfer popcorn mixture to large piece of Parchment Paper. Cool
completely, breaking mixture into clusters as it cools. Pour into Large
Bowl.
Yield: 24 cups
Cook's Tips: This recipe can be stored in an airtight container for up to
three days.
Do not use dark brown sugar when preparing this recipe as it may alter the
taste and appearance.
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