michelletx
- 28
I just had to share this recipe with those that have not made it before....it's an excellent fall recipe. I've made it several times and will probably gift it to teachers, neighbors, etc.
I believe (dont' quote me) that it is in the More Stoneware Sensations cookbook.
I brought it to our cluster meeting and everyone asked for the recipe!
I posted it in the recipes files but here it is for easy access:
CARAMEL CORN SNACK MIX
8 cups popped popcorn (i used buttered, but a natural flavor works best)
4 cups oven-toasted rice cereal squares
2 cups miniature pretzel twists
1 cup pecan halves
1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
1 teaspoon vanilla
1/2 teaspoon baking soda
Preheat oven to 300 F. Combine popcorn, cereal, pretzels and pecans in RECTANGULAR LID/BOWL. Combine Brown sugar, butter and corn syrup in 2 Quart Sauce pan. Cook and stir with BAMBOO SPOON 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 stir in vanilla and baking soda, stirring carefully. Pour over popcorn mixture in lid/bowl, stirring until well coated. Bake 30 minutes, stirring after 15 minutes. Transfer popcorn mixture to large piece of parchment paper. Cool completely, breaking mixture into clusters as it cools.
Yield: 15 cups
Nutrients per serving (1 cup) Calories 220, Fat 11 g, Sodium 290 mg, Dietary Fiber less and 1 g.
I believe (dont' quote me) that it is in the More Stoneware Sensations cookbook.
I brought it to our cluster meeting and everyone asked for the recipe!
I posted it in the recipes files but here it is for easy access:
CARAMEL CORN SNACK MIX
8 cups popped popcorn (i used buttered, but a natural flavor works best)
4 cups oven-toasted rice cereal squares
2 cups miniature pretzel twists
1 cup pecan halves
1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
1 teaspoon vanilla
1/2 teaspoon baking soda
Preheat oven to 300 F. Combine popcorn, cereal, pretzels and pecans in RECTANGULAR LID/BOWL. Combine Brown sugar, butter and corn syrup in 2 Quart Sauce pan. Cook and stir with BAMBOO SPOON 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 stir in vanilla and baking soda, stirring carefully. Pour over popcorn mixture in lid/bowl, stirring until well coated. Bake 30 minutes, stirring after 15 minutes. Transfer popcorn mixture to large piece of parchment paper. Cool completely, breaking mixture into clusters as it cools.
Yield: 15 cups
Nutrients per serving (1 cup) Calories 220, Fat 11 g, Sodium 290 mg, Dietary Fiber less and 1 g.