[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Caramel Corn Snack Mix[/title][fusion_text]Week of November 17th to November 21st, 2008
CARAMEL CORN SNACK MIX
8 cups popped popcorn 4 cups oven-toasted rice cereal squares
2 cups miniature pretzel twists 1 cup pecan halves
1 cup brown sugar, packed 1/2 cup butter
1/4 cup light corn syrup 1 tsp vanilla
1/2 tsp baking soda
Preheat oven to 300 degrees. Combine popcorn, cereal, pretzels and pecans in a large roaster. Combine brown sugar, butter and corn syrup in a saucepan. Cook and stir oven medium heat until mixture comes to a boil over entire surface. Reduce heat to medium-low. Cook without stirring 5 minutes. Remove saucepan from heat. Quickly stir in vanilla and baking soda, stirring carefully. Pour over popcorn mixture, 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.
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