We enjoyed this snack so much that we had to make two batches. This recipe is not as easy at it claims to be — working with hot caramel sauce is a bit tricky. You have to work quickly and carefully. That stuff sticks to you and can burn like the dickens if it gets on you. After you melt the caramel with butter and a tablespoon of water you toss is with 10 cups of popcorn and some peanuts. I recommend that you use a low wide bowl for this process. You must work quickly because once the caramel starts to cool it is impossible to toss or stir it. Move it onto a baking sheet and put it in a 350F oven for ten minutes. Now, this is your opportunity to toss it and coat the mix completely. They indicate that you put it back in the oven for another 10 minutes, but I think that might just be a minute or two too long. I tried this recipe in both of my ovens and each time it started to really darken and harden on the bottom. I recommend that you use parchment paper to line your baking pan. It allows you to move the finished product out of the pan to cool quickly and easily and saves a ton of clean up. Now, I had better get this stuff out of here and in the mail before we start munching on it again. Hard. To. Resist.
EASY CARAMEL POPCORN (Yield: 10 cups)
- 1 pkg. (11 oz.) KRAFT Caramels
3 Tbsp. butter or margarine
1 Tbsp. water
10 cups air-popped popcorn
1 cup PLANTERS COCKTAIL Peanuts
- Heat oven to 300°F.
- Spray large baking sheet with cooking spray. Cook caramels, butter and water in large saucepan on low heat until caramels are melted, stirring frequently.
- Combine popcorn and nuts in large bowl. Add caramel mixture; toss to coat. Spread onto prepared baking sheet.
- Bake 20 min., stirring after 10 min. Spoon onto sheet of waxed paper; cool completely. Break into clusters.
~ KraftRecipes.com ~