Difference between revisions of "Caramel Corn"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Category:Snack Recipes" to "Category:Appetizer Recipes") |
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[[Category:Caramels Recipes]] | [[Category:Caramels Recipes]] | ||
Revision as of 12:57, 6 April 2012
Description
Contributed by Catsrecipes Y-Group
- Makes 2½ quarts
Ingredients
- 28 Kraft caramels
- 2 tbsp water
- 2½ quarts popped corn
Directions
- Heat oven to 250°F.
- Mix caramels and water in 2 cups measure or medium bowl.
- Microwave on high for 1½ minutes.
- Continue microwaving on high 30 seconds to 1 minutes or until sauce is smooth, stirring every 30 seconds.
- Pour immediately over popped corn; toss until well coated.
- Spread onto greased cookie sheet to form single layer.
- Bake 20 to 25 minutes.
- Break apart.
Conventional method
- Melt caramels with water in pan over low heat, stirring until smooth.
- Continue as directed.
