Caramel Corn
6 toffee bars (1 1/8 ounces each)
1/4 cup of light corn syrup
8 cups of popped popcorn
1 cup of unsalted roasted peanuts
In heavy saucepan, heat toffee bars and corn syrup over low heat until
melted, stirring often. Pour popcorn into large, deep pan. Add warm
toffee mixture and peanuts. Toss well until popcorn is coated. Cool;
break into chunks. Serves 6 to 8. |
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