Kats’ Kitchen

Great Caramel Corn Mix October 26, 2013

Filed under: Miscellaneous — stacielk @ 4:34 pm
Tags: , ,

I have a love/hate relationship with snack mixes….as I do with sleep (but that’s another story, we won’t go there right now).  I LOVE snack mixes!  Usually the sweet ones are my fav, but I won’t pass up the salty ones.  I despise snack mixes because it is very very difficult to keep the hands out of the bag/container/bowl once they got their first handful of the stuff.

One of my fav (sweet) snack mix that a good friend of mine introduced me to is the Chex Mix posted on a previous post.  You can find that here, I have made that one a number of times and love it!  Below is another great snack mix, but instead of the sugary/buttery flavor the Chex Mix has, this one is caramely.  I wanted to mentioned one other thing before getting to the recipe, the nice thing about snack mixes is that you can create your own with what you have in the house.  From popcorn to any kind of cereal to pretzels and (small) crackers to any type of peanut, dried fruit, candies, etc. the options are endless!  If you find a great combo, I would love for you to share it with me!


Great Caramel Corn Mix

10 cups of popcorn

1 cup mini pretzels

1 cup party/cocktail peanuts

1 stick unsalted butter, cut in pieces

1 cup packed light brown sugar

1/4 cup light corn syrup

1/2 tsp baking soda

Preheat the oven to 200 degrees and coat a rimmed baking sheet with cooking spray.  Mix the popcorn, prezels and peanuts in large roasting pan.  Set aside.

Microwave the butter in a large microwave safe-bowl until melted, about a minute.  Stir in the brown sugar and corn syrup and microwave until the mixture begins to boil, about 2 minutes.  Carefully stir, then microwave 2 more minutes.

Add the baking soda to the sugar mixture and stir until it begins to foam.  Carefully pour over the popcorn mixture in the roasting pan.

Place the roasting pan in the oven and bake 1 hour, stirring every 15 minutes.  Let cool completely before serving.

Recipe adopted from Food Network Magazine


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