Caramel Apple Salad

Ingredients

• 4 medium apples, diced
• 2/3 cup pecans
• 1 pkg instant sugar free butterscotch pudding mix, dry
• 1 8 ounce can crushed pineapple with juice
• 8 ounce container of frozen whipped topping
• 1 tablespoon caramel sauce for drizzling on top, optional
• 2 tablespoons toffee bits for sprinkling on top, optional

Instructions

1. Peel apples, if desired. Quarter and core, then dice or chop.
2. Add dry butterscotch pudding mix to chopped apples. Stir thoroughly to coat apples.
3. Add pecans and crushed pineapple. Mix well.
4. Fold in thawed whipped topping.
5. Cover and refrigerate overnight.
6. Garnish with caramel sauce and/or toffee bits, if desired

Southern Style Caramel Cake

Ingredients

• 1 cup butter (2 sticks)
• 2 cups sugar
• 4 eggs
• 3 cups flour, self-rising
• 1 cup buttermilk
• 2 teaspoons vanilla
• Southern Caramel Icing Recipe, double the recipe

Instructions

1. Preheat oven to 350 degrees.
2. Prepare 3 9-inch cake pans.
3. Cream butter til fluffy and then add sugar and cream for about 8 more minutes.
4. Add eggs, 1 at a time, and cream after each.
5. Add flour and buttermilk, alternately, beginning and ending with flour.
6. Add vanilla and beat well.
7. Divide among pans and bake for 25-30 minutes until set.
8. Turn out of pans onto cooling racks and allow to cool completely.
9. Prepare Southern Caramel Icing as cakes are cooling then ice cake.

Frosting

 

• 2 cups sugar
• 1 cup buttermilk
• ½ cup Crisco
• ½ cup butter
• 1 teaspoon baking soda

Instructions

1. Mix all ingredients in a 3-4 quart cast iron dutch oven.
2. Swirl pan to keep ingredients moving in the pan.
3. Cook to softball stage 235º – 245º on a candy thermometer or when tested in a cup of cold water.
4. Remove from heat and beat with a wooden spoon until creamy and ready to spread.
5. This is a perfect icing for Southern Caramel Cake

Golden Caramel Cake

Ingredients

Cake

1 box Betty Crocker® SuperMoist® yellow cake mix

1 cup milk

1/3 cup butter or margarine, melted and cooled

1 teaspoon vanilla

3 eggs

Caramel Icing

1/2 cup butter or margarine

1 cup powdered sugar

1/2 cup reserved cake batter

1/2 cup evaporated milk

1 teaspoon vanilla

Caramel Bars

 

Ingredients

1    cup    butter ( 2 sticks, softened to room temperature )
1/2    cup    sugar
2    cups    wheat flour, white, all-purpose
1    cup    butter ( 2 sticks )
3/4    cup    sugar
1    Can (8 oz)    sweetened condensed milk
4    tablespoons    corn syrups, light
1 1/2    cups    semi-sweet chocolate chips

Directions

CRUST: Cream butter and sugar together and then add flour to the mixture. It will be crumbly and seem a little bit dry, but that's perfect! Pat the mixture into a greased 9X13 pan - I'm sure you could use a spoon or something, but I always just use my fingers and it works great. Bake the crust at 350 for 15 minutes.
CARAMEL LAYER: Once the crust is out and cooling, you can begin making the caramel layer. In a sauce pan, bring the 2nd cup butter, 3/4 cup sugar, can of condensed milk, and corn syrup to a boil, stirring constantly, until mixture is a light toffee color. If you have a candy thermometer, the mixture will be ready once the mixture reaches 240 degrees Fahrenheit (soft ball stage). It will take about 10-15 minutes. Pour mixture over baked crust and immediately sprinkle semi-sweet chocolate chips on the top of the caramel layer. I usually use about 3/4 of a bag. You want to sprinkle them as evenly as possible so that there is a single layer of chocolate chips - if you have chocolate chips on top of other chocolate chips, they will not melt properly. Wait a couple of minutes, until all of the chocolate chips are "shiny" and then they will be melted enough to spread. Spread the chocolate chips evenly into a smooth layer on top of the chocolate layer. Chill in fridge and cut into bars when set.

Caramel Cinnamon Rolls

Ingredients:

• 2 c scalded milk, cooled to 110 degrees
• 1/4 c sugar
• 1 T instant yeast
• 2 eggs
• 2 tsp salt
• 6 c flour
• 1/4 c butter, softened
• 1 c brown sugar
• 1 c granulated sugar
• 2 T cinnamon
• 1 stick butter
• 1 c whipping cream
• 1 1/2 c brown sugar
• 1 1/2 c granulated sugar
• 2 T corn syrup

Instructions

1. Combine the cooled milk with the yeast and sugar, and let sit for about 10 minutes.
2. Add eggs, salt, butter and flour until a smooth dough is formed.
3. Let rest for 10 minutes, then knead for about 5 minutes.
4. Place dough into a greased bowl, cover, and let rise till double in size.
5. While rising, make the cinnamon sugar and caramel sauce.
6. For the Cinnamon Sugar - mix together 1 cup brown sugar, 1 cup white sugar, and 2 tablespoons cinnamon.
7. For the Caramel Sauce - mix the cream, 1 1/2 c brown sugar, 1 1/2 c white sugar, and corn syrup.
8. Ounce the dough has doubled in size, punch it down, and let it rest for about 5 minutes.
9. Divide the dough in 1/2, setting aside one half, and rolling out the other half into a large rectangle.
10. Spread the butter evenly on the surface of the dough.
11. Spread about 1 cup of cinnamon sugar over the butter on the dough.
12. Roll the dough and pinch the edges to hold in place.
13. Pour about 1 cup of Caramel sauce into the bottom of each pan.
14. Cut the dough into 1 1/2 inch slices and place in the pan with the caramel sauce.
15. Repeat steps with other half of dough.
16. Cover the pan with plastic wrap and let rise, or cover with foil and put in freezer to cook for another time.
17. Once the rolls have doubled in size, Bake 22-25 minutes at 350 degrees.
18. Remove from oven and let cool about 5 minutes, then turn them onto another pan.

Salted Caramel Bars

Ingredients:

1/2 cup unsalted butter, melted (1 stick)

1 large egg

1 cup light brown sugar, packed

1 tablespoon vanilla extract

1 cup all-purpose flour

2 cups mini pretzels, measured loosely and crushed slightly

about 1/3 cup salted caramel sauce, for drizzling before baking (I used Trader Joe's Fleur de Sel Caramel Sauce or make Caramel Sauce or make 5-Minute Caramel Sauce )

about 1/4 cup salted caramel sauce, for drizzling after baking

coarse sea salt or Kosher salt for sprinkling, optional

Directions:

Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside. In a medium microwave-safe bowl, melt the butter, about 1 minute. To the melted butter (allow it to cool slightly so you don't scramble the egg), add the egg, brown sugar, vanilla, and whisk vigorously to combine. Add the flour and stir until just combined, taking care not to over-mix or the blondies will be tough. Fold in the pretzels (I crush them in the palm of my hand by squeezing them). Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife. Drizzle about 1/3 cup caramel sauce over the pan in a zig-zag pattern. Bake for about 28 to 32 minutes, or until center is just set. Watch the actual blondies/dough, not the caramel sauce, because it won't fully set. A toothpick should come out mostly clean if you can find a patch of dough to test without hitting a pretzel or caramel sauce. Don't overbake; these are meant to be gooey and firm up as they cool.

Immediately after removing pan from oven, drizzle about 1/4 cup caramel sauce over the top in a zig-zag pattern, following the original zig-zag pattern if possible. Optionally, sprinkle with coarse salt to play up the salty-and-sweet contrast. Allow blondies to cool completely in pan and for caramel sauce to soak in somewhat before slicing and serving, at least one hour. Blondies may be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

To keep gluten-free, use your favorite gluten-free flour blend, taking care that all other ingredients used are acceptable for your dietary needs.

Caramel Bars

 

Ingredients: 

• 1 box of yellow cake mix (I used French vanilla because that's what I had)
• 2 eggs
• 1/3 cup oil
• 1/2 cup butter
• 1 can sweetened condensed milk
• 1 bag of caramels (about 32 caramels or 8 ounces)
• 1 cup milk chocolate chips

In a medium saucepan, melt butter, sweetened condensed milk and caramels and stir until melted and blended.  Remove from heat and set aside to cool. 

 

Preheat oven to 350 degrees.

 

Mix together cake mix, eggs and oil.  Stir in chocolate chips.

 

Line a 9x13 inch pan with parchment paper.  I love parchment paper.  Whoever invented it really should win a prize if they haven't already. 

  

Spread about 2/3 of the batter in the pan.  This was kind of tricky because I didn't think it would be nearly enough dough.  But it managed to work.

 

Bake for 10 minutes.  Remove from oven and let cool for 10 minutes.

 

Pour caramel sauce over cookie.  Top with remaining dough.

 

Bake for 25 - 30 minutes.  Remove from oven and cool.  The recipe said to cool for about 15  minutes and then cut. 

Leatherby's Caramel Sauce

3/4 cup brown sugar

3/4 cup white sugar

1/2 cup corn syrup

1/3 cup butter

2/3 cup whipping cream

In a medium saucepan, combine sugars, syrup, and butter. Cook over medium heat, stirring occasionally, until mixture comes to a full boil, about 5-8 minutes. Remove from heat and cool 5 minutes. Stir in whipping cream. Pour into a jar and store in the refrigerator. It's best served warm.

Homemade Snickers Bars

1st layer:

1 c. milk chocolate chips

1/4 c. butterscotch chips

1/4 c. creamy peanut butter

Melt together all ingredients in the microwave, stirring every 30 seconds until melted.  Spread into a lightly greased 9x13 inch glass pan.  Put in fridge to cool.

Filling:

1/4 c. butter

1 c. sugar

1/4 c. evaporated milk

1 1/2 c. marshmallow cream

1/4 c. creamy peanut butter

1 tsp. vanilla

1 1/2 c. salted peanuts, chopped

Melt butter in saucepan over medium heat, add sugar and milk, stirring constantly to dissolve the sugar.  Bring to a boil and stir for 5 minutes (I only did 3 min.).  Mixture will start to follow your spoon. Remove from stove and stir in marshmallow cream, peanut butter and vanilla.  Mix until smooth.  Spread over first layer and sprinkle peanuts over top.

Caramel Layer:

1 (14 oz.) bag Kraft caramels

1/4 c. whipping cream (I used evaporated milk)

Unwrap and melt the caramels with the cream in the microwave, stirring every 30 seconds until melted. Carefully spread over filling layer.  

Top Layer:

1 c. milk chocolate chips

1/4 c. butterscotch chips

1/4 c. peanut butter

Melt together in microwave, stirring every 30 seconds until melted.  Spread evenly over caramel layer.  Store in the refrigerator until cooled and hardened.  Cut into small bars. Keep refrigerated.    

Oatmeal Chocolate Carmel Bars

Ingredients

• 1 cup all-purpose flour
• 1 cup old fashioned rolled oats
• 3/4 cup packed light-brown sugar
• 1 teaspoon baking soda
• 1/4 teaspoon table salt
• 1 egg
• 10 tablespoon salted butter, melter
• 1 teaspoon vanilla extract
• 1 cup chocolate chips
• Caramel:
• 1/2 cup salted butter
• 1 cup brown sugar, packed
• 1/4 cup corn syrup
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder

Instructions

1. Preheat the oven to 350 degrees.
2. In a mixing bowl combine the flour, oats, brown sugar, baking soda and salt. Whisk to combine. Beat the egg with the melted butter and vanilla. Stir into the dry ingredients. Mix well. Fold in the chocolate chips. Press half of the oat mixture evenly into the bottom of a buttered 8 by 8-inch baking dish and bake in preheated oven for 10 minutes.
3. While the bottom half of the bars bake make the caramel. Melt the salted butter over medium low heat. Add the brown sugar, corn syrup, and 1/2 teaspoon salt. Bring to a very low boil, stirring constantly. Let it cook over very low, gentle heat, so that the mixture is just barely bubbling if at all. The heat will thicken the caramel. After about 5-8 minutes, remove from the heat and stir in 1/4 teaspoon baking powder. Stir until the caramel is smooth.
4. Once your bottom layer of the bars is done immediately pour the caramel over top. Top with the remaining half of the oatmeal dough. (Do not worry if the dough does not cover the whole top of the caramel. It will spread as it bakes and some holes of caramel poking through are delicious!) Place back in the oven for 15 to 20 minutes or until the top is golden brown.
5. You can eat these straight out of the oven, but they will be extremely gooey. If you wait 20 minutes they will harden up a bit and eventually they will harden enough to keep their shape. I personally likes them best in their super hot gooey goodness!

Caramel Brownie Cups

Caramel Brownie Cups

24 Rolo candies, wrappers removed

Brownie
1/2 cup unsalted butter, melted
1/3 cup cocoa powder
1 cup sugar
3/4 cup flour
1/4 tsp salt
2 eggs, beaten
1 tsp vanilla

Preheat oven to 350 degrees
Well grease a mini muffin tin
Melt butter in a microwave save bowl for approx 45-60 seconds
Whisk in cocoa powder until dissolved
Stir in sugar, flour, salt, eggs and vanilla until combined
Fill prepared muffin cups with batter (this is easily done with a small cookie scoop)
Bake for 8-10 minutes
Remove from oven a place one Rolo candy in each brownie
Allow to cool completely
Makes 24

Samoa Cookie Bars

Ingredients

Shortbread:
• 1 cup (2 sticks) butter, softened
• 1/4 cup powdered sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1/4 teaspoon salt
Caramel:
• 1 cup butter
• 1 pound light brown sugar
• 1 (14 ounce) can sweetened condensed milk
• 1 cup light corn syrup
• 1 pinch salt
• 1 1/2 teaspoons vanilla extract
• 1-1/2 cups unsweetened shredded coconut (sweetened is fine, but it will be really sweet, I used sweet)
Other:
• 12 ounces semi-sweet chocolate chips

Instructions

Shortbread:
1. Line a 11×17 in. baking sheet with parchment paper. Preheat oven to 350 degrees F.
2. In a medium bowl cream butter until smooth and creamy. Add sugars and cream together for another minute, until smooth.
3. Add the vanilla and beat until incorporated well.
4. Add the flour and salt and mix until just combined.
5. Using your hands or a spatula, press the dough into the prepared pan until it is evenly distributed (may need a rolling pin dusted with flour).
6. Poke the dough with a fork all over.
7. Bake for 13-17 minutes, until lightly golden.
Caramel:
8. While the shortbread cookies, in a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 242 and 245 degrees F. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
9. Stir in the coconut.
Assembly:
10. Once the shortbread is out of the oven and has cooled slightly, evenly distribute the caramel coconut mixture over the shortbread.
11. Make sure all of it is covered.
12. Place in the fridge until the caramel is set, several hours.
Chocolate
13. Melt 8 ounces of the chocolate in the microwave in 30 second intervals, stirring after each, until melted.
14. Line another baking sheet with parchment paper, making sure it goes up the sides.
15. Pour the chocolate onto the parchment and spread evenly all over the bottom with an offset spatula or knife.
16. Carefully lift the shortbread/caramel cookie bars off of the parchment as a whole sheet and carefully place on the chocolate covered parchment. Press down firmly.
17. Melt the remaining 3-4 ounces of the chocolate chips in the microwave in 30 second intervals, stirring in between.
18. Once melted, spoon into a plastic bag and cut a small hole at the end. In a diagonal fashion, pipe the chocolate over the caramel.
19. Return to fridge until completely set, several hours to over night.
To Cut
20. Remove from fridge, lift out using the parchment paper and place on a flat surface. Using a large, sharp knife or a pizza cutter (works great!), cut in to approximately 60 pieces (6 rows by 10 rows).
21. Enjoy or put in fridge to continue to set up. Store in refrigerator.

Triple Salted Caramel Cupcakes

Cupcakes

• 1 and 1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup firmly packed dark brown sugar
• 1/2 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup whole milk (or heavy cream or half-and-half,  do not use skim milk or 1% milk)

Preheat oven to 350F degrees.  Line 12-cup muffin pan with paper liners. Set aside.
In a large bowl, whisk together the flour, baking powder, and salt.  In a separate medium bowl, beat the butter and sugars together at medium-high speed until light and fluffy, 2-3 minutes.  Add the eggs and vanilla.  Beat until combined.  Slowly mix in the dry ingredients until no flour remains, scraping down the sides of the bowl as needed.  Slowly stir in the milk.  Do not overmix the batter.
Fill each cupcake liner about 2/3 full, dividing the batter between all 12.  Bake cupcakes for 20-22 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.  Let the cupcakes cool before frosting, about 1 hour.
Thick Salted Caramel Frosting

• 1/2 cup (1 stick) salted butter
• 1 cup dark brown sugar
• 1/3 cup heavy cream
• 1/2 teaspoon salt
• 3-4 cups powdered sugar, sifted
• additional pinch of salt, as needed
• salted caramel candies for decoration, optional

While the cupcakes are cooling, melt the butter in a small saucepan.  Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved. Add salt.  Allow to bubble for 3 full minutes, no more. Remove from heat and allow to cool to room temperature, about 30 minutes.  Do not place in the refrigerator to cool.  With a hand mixer at medium speed, beat in powdered sugar 1 cup at a time, until you reach desired consistency.  I used 4 cups.  Add more salt if the frosting tastes too sweet.  Frost cooled cupcakes and adorn with salted caramel candies.

*Extra frosting can be stored in the refrigerator for up to 5 days.  Allow it to come to room temperature again before frosting anything.

Cupcakes stay fresh in an airtight container for up to 5 days.

Knock You Naked Bars

Ingredients

2 1/4 c. all-purpose flour

1 tsp baking soda

1 tsp salt

1 c. butter, softened

3/4 c. sugar

3/4 c. packed brown sugar

1 tsp vanilla extract

2 eggs

2 c. semi-sweet chocolate chips

5 oz evaporated milk
1 bag (14 oz) caramels
1/2 c. peanut butter

1. Preheat oven to 375 degrees. Grease a 9 x 13 in pan.

2. Combine flour, baking soda and salt in small bowl. Beat butter, sugar, brown sugar and vanilla in a large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually mix in flour mixture. Stir in chocolate chips.

3. Spread half of cookie dough into the prepared pan. Bake for 8-10 minutes. Remove from oven.

4. While the cookie dough is baking melt caramels and evaporated milk in a double boiler. Add peanut butter after caramels are melted. Melt thoroughly. Spread over baked cookie dough base.

5. With the remaining cookie dough, drop by spoonfuls ontop of the caramel mixture.

6. Bake for 15-20 minutes or until light golden brown.

Caramel Rolls

Ingredients
20 frozen Rhodes rolls
1 cup brown sugar
1 small box non-instant butterscotch pudding
1 stick butter or 1/2 cup

1. Spray bundt pan.
2. Place inside 20 frozen Rhodes rolls. Layer on top brown sugar, pudding and butter.
3. Pour each ingredient over the rolls as evenly as possible.
4. Cover and let rise overnight.
5. Bake at 350 degrees for 40 minutes. Place a cookie sheet under the bundt pan to catch the drips for easy clean up.

Crock Pot Caramel

 

Ingredients

• 1 (14 oz) can sweetened condensed milk
• 1 (16 oz) canning jar
• water

Instructions

1. Open your can and pour the sweetened condensed milk into your canning jar.
2. Tighten the jar as tight as you can! {If you're like me, you'll probably need your husband/boyfriend/stranger on the street to help you tighten it. Otherwise it will end up like my first batch did - leaking everywhere and turning the water nice and white.}
3. Place the jar and it's delighful contents into your crockpot and fill with water until the jar is completely covered.
4. Let sit on high for 4-6 hours. {I found 5 hours to be the perfect consistency for my liking, but it really depends on how thick you like it.}
5. Remove from crockpot and shamelessly eat right outta the jar.

Gourmet Caramel Apples

• 1 lb. dark brown sugar
• 1 cup butter
• 1 (14 oz) can sweetened condensed milk
• 2/3 cup dark corn syrup
• 1/3 cup pure maple syrup
• 1 1/2 tsp. vanilla
• 1 tsp. molasses
• 1/4 tsp. salt
• 13-15 medium apples
• popsicle sticks I bought these large ones at Joann's
• various toppings
• dipping chocolate

Instructions

1. Wash and dry apples. Then put sticks in cores and place on a baking sheet in the fridge to chill. Prepare all toppings in bowls and have them ready to go.
2. To prepare caramel, combine first 8 ingredients in heavy 2 1/2-quart nonstick saucepan. Stir with over medium-low heat until sugar dissolves (no crystals are felt when caramel is rubbed between fingers), occasionally brushing down sides of pan with wet pastry brush or scraping with spatula, about 15 minutes.
3. Attach a clip-on candy thermometer to side of pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 236°F, stirring constantly but slowly with clean spatula and occasionally brushing/scraping down sides of pan, about 12 minutes.
4. Pour caramel into a bowl. Submerge thermometer bulb in caramel. Cool to 200°F, about 20 minutes. If it cools too much just heat it up a little.
5. While caramel cools, line 1-2 baking sheets with silicone baking mats or buttered foil. Set up decorations and melted chocolates.
6. Holding stick, dip 1 apple into 200°F caramel. Lift apple out, allowing excess caramel to drip back into bowl. Turn apple caramel side up and hold for several seconds to help set caramel around apple, twirling it a bit to even out any heavy looking drips. If needed, gently scrape the bottom of the apple to remove excess caramel. Place coated apple on prepared baking sheet. Repeat with remaining apples and caramel, spacing apples apart (caramel will pool a bit on foil). If caramel becomes too thick to dip into, gently heat in microwave, or add 1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin.
7. By the time you have dipped all the apples, the first ones should be ready partially set enough to add toppings. If not, chill in fridge for a few minutes. Lift 1 apple from foil. Using hand, press pooled caramel around apple.
8. To go above and beyond and make them ultra-gourmet, dip caramel-coated apples into melted chocolate, allowing excess to drip off, then roll in nuts or candy. Another option would be to drizzle melted chocolate over caramel-coated apples and sprinkle with decorations. Chill until decorations are set, about 1 hour. Cover; chill up to 1 week.

Cinnamon Sugar White Chocolate Caramel Popcorn

1 stick butter

1/4 cup corn syrup

Air popped popcorn-I used 1/4 cup kernels

1 cup brown sugar

1 /2 teaspoon salt

1 teaspoon vanilla

Cinnamon and Sugar mix and white chocolate if you want it

Preheat oven to 250F.

Pop popcorn using your air popper! Spread popcorn out onto two large baking sheets. Make sure it is evenly spread between the two pans.

Melt butter in a saucepan over medium heat. Add in sugar, corn syrup and salt; stir until well combined. Bring to a boil, stirring constantly with a wooden spoon. Once the mixture comes to a rapid boil, let it boil for 5 minutes without stirring. Stir in the vanilla.

Gradually pour the caramel mixture over the popped corn, mixing well on the pans. You can do this in a bowl but why dirty more dishes? I do it right on the pans. Sprinkle popcorn with the cinnamon and sugar mixture.
Bake in preheated oven for about 30 minutes, make sure you stir it often. Maybe every ten minutes or so. Remove from pan and sprinkle with a little more cinnamon and sugar. You can drizzle white chocolate over the popcorn if you wish!

Snickers Popcorn

Ingredients

• 8 quarts air popped corn (about 2 cups of kernels)
• 1 cup salted butter
• 2 cups light brown sugar, packed
• 1 teaspoon salt
• 1/2 cup light corn syrup
• 1 teaspoon baking soda
• 1 cup salted peanuts
• 30 “Fun Size” Snickers bars coarsely chopped
• 3 oz melted semi sweet chocolate (optional)

Instructions

1. Preheat oven to 200°
2. Over medium heat boil butter, brown sugar, salt and corn syrup for 5 minutes.
3. Remove from heat and stir in your baking soda.
4. Pour over your popcorn and stir to coat evenly.
5. Transfer to waxed paper lined counter and sprinkle peanuts on top. Stir until all is coated evenly.
6. Transfer popcorn into a large roasting pan and bake for 1 hour 15 minutes, stirring every 15 minutes.
7. Remove from oven and stir in your coarsely chopped Snickers. Return to oven for 3 more minutes so the Snickers begin to melt slightly into the popcorn.
8. Remove from pan and transfer popcorn back to wax paper to cool.
9. Drizzle melted chocolate on top of popcorn if desired.
10. Let set and store in an airtight container.

Twix Caramel Popcorn

 

Yield: Makes a lot!

Cook Time: 1 hour

Ingredients:

5 quarts plain air popped popcorn
1 cup butter
2 cups light brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
20 "fun size" Twix candy bars, chopped
2 cups semi-sweet chocolate chips, melted-to drizzle over popcorn

Directions:

1. Preheat oven to 250 degrees F. Place popcorn in a large bowl and set aside.
2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring for 4 minutes. Remove from heat and stir in baking soda and vanilla extract. Pour caramel in a thin stream over popcorn, stirring to coat. Gently stir until all of the popcorn is covered.
3. Place popcorn on two large shallow baking sheets and bake in preheated oven, stirring every 15 minutes, for about an hour. Remove popcorn from oven and let cool completely.
4. Break popcorn into pieces and mix in chopped Twix candy bars. Drizzle popcorn with melted chocolate. Let the popcorn sit until chocolate hardens, about 30 minutes. Store at room temperature in an airtight container.