Remember awhile back when I made S'more Popcorn? The base of the recipe called for caramel corn. Well, I made the caramel corn but failed to take pictures of the process. BAD BLOGGER!! Anyways, over the weekend, I finally made a batch. YUM. Enjoy!
Old Fashion Caramel Corn
From my mom's kitchen
Ingredients
5-6 Quarts of Popcorn
2 c. brown sugar
1 c. oleo (aka butter)
1/2 c. ligh t corn syrup
1 tsp. cream of tartar
1 tsp. baking soda
Directions
Bring all ingredients, except for popcorn AND Baking Soda, to a boil. Boil for 5 minutes, stirring often. Add baking soda and stir. Remove from heat. Pour over popcorn in a large roasting pan. Stir to cover all popcorn completely. Bake at 250 degrees for an hour, stirring every 15 minutes.
Stays fresh in air-tight container for about 5 days...if it lasts that long! For a printable recipe, click HERE.
Enjoy!
Happy Tuesday! Hope this week is off to a great start! It's cold and windy here in Northern Illinois! I'm so over winter! Today I am featuring a very popular sweet treat that I took to a Super Bowl party. It really was a "duh" moment when I realized that I never thought to put this combination together before. Originally I was planning on bringing chocolate dipped pretzel sticks because I know the kids like them, but when I was grabbing the pretzel rods out of the pantry, a bag of caramels appeared and the lightbulb went off!! I love Take 5 candy bars--they have every bit of goodness in them--sweet, salty, crunchy! YUM! So, why not make Take 5 Pretzel sticks? Thought it was worth a try and OMG--seriously, they are delicious. I dunno about you, but I've never had them before, never heard of them before--so if they are out there and I was blinded, so sorry--this was a new discovery for me and I'm glad it happened!
So, here is the quick and easy low down on how to make these bad boys! Melt your caramels according to the package instructions (I used an entire bagged of wrapped caramels). Pour the caramel into a tall, heat proof glass (this is a trick to get the caramel on as much as the pretzel as possible!!). Line a cookie sheet with waxed paper and spray with cooking spray (caramel sticks to waxed paper!). Dip pretzel rod into the caramel and let drip over glass. Place on the cookie sheet. Continue until the caramel is gone or you run out of pretzels. (Side note: you may need to reheat the caramel during this process, try not to overcook the caramel--low setting, for only a few seconds at a time)
Chop a handul of peanuts to sprinkle on the finished pretzel rod and set aside. Once the caramel is set, melt chocolates. I used 1 bag of chocolate chips. Pour the chocolate into a tall, heat proof glass. Dip the caramel dipped pretzel rods into the chocolate. Let chocolate drip off into the glass. Replace the pretzel back to the waxed paper and sprinkle with the chopped nuts. Let set. I covered mine and put them in the garage to firm up quicker. I couldn't wait for them to set to taste the ooey, gooey goodness I created!
Here it is:
Take 5 Pretzel Sticks
Ingredients
1 bag of pretzel rods
1 bag of wrapped caramels, unwrapped
1 bag of chocolate chips
handful of peanuts, chopped
Instructions
Melt caramel per instructions on bag. Pour the caramel into a tall, heat proof glass Line a cookie sheet with waxed paper and spray with cooking spray . Dip pretzel rod into the caramel and let drip over glass. Place on the cookie sheet. Continue until the caramel is gone or you run out of pretzels. (Side note: you may need to reheat the caramel during this process, try not to overcook the caramel--low setting, for only a few seconds at a time)
Once the caramel is set, melt chocolates. I used 1 bag of chocolate chips. Pour the chocolate into a tall, heat proof glass. Dip the caramel dipped pretzel rods into the chocolate. Let chocolate drip off into the glass. Replace the pretzel back to the waxed paper and sprinkle with the chopped nuts. Let set.
So, who's with me--are Take 5's one of your favorites?
Cindy
Follow my blog with Bloglovin
I mentioned awhile ago (here) that I wanted to recreate a cookie I ate at Mary's Market. It was their "cookie of the month." Well, the day I tackled this recreation it was a chilly outside which is perfect for baking!
First, cream together butter, sugar and brown sugar.
Then combine the flour, baking soda, salt and cinnamon in a separate bowl. Add to the creamed mixture. Stir in oats and chocolate chips. Drop by tablespoons on parchment paper lined sheets and bake 8-12 mintues. Allow to cool before you drizzle with caramel.
Don't let look heavenly? Oh, they were so good! Soft, chewy and yummy! Click here for the printable recipe.
Chocolate Chip Oatmeal Cookies with Caramel Drizzle
by crazyloucreations.blogspot.com
Yield: About 30 cookies
Ingredients:
1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp pure vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 ¾ cup quick cooking oats
1 cup chocolate chips
caramel bits
Directions:
- Preheat
oven to 375 degrees. In a large bowl cream together the butter and
sugars until fluffy, about 3 minutes. (I used my Kitchen Aid Mixer, but
you could use an electric mixer)
- Beat
in eggs one at a time. Add in vanilla. In a medium bowl, combine flour,
baking soda, salt and cinnamon. Mix the dry ingredients into the
creamed mixture until just combined. Stir in chocolate chips.
- Line
baking sheets with parchment paper or spray with cooking spray. Use a
medium scoop (1 ½ Tbls) and drop on prepared baking sheets about 2
inches apart.
- Bake
8-12 minutes. Allow cookies to cool about 5 minutes on baking sheet
before transferring to wire rack (or waxed paper) to cool completely.
- Follow instructions to melt caramel bits. I use about ½ cup. Drizzle over cooled cookies. Let set before storing.
Have a great Tuesday!
Cindy
