Caramel Pretzel Nut Popcorn Recipes

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with a piece of parchment paper and spray lightly with cooking spray.
• Put the oil and 3 or 4 popcorn kernels in a large pot with a lid (at least 6 quarts). Cover the pot and turn the heat up to medium-high. Wait until you hear one of the kernels pop, then uncover the pot and add the remaining kernels. Quickly stir everything together then replace the lid. Cook the popcorn until the kernels begin popping and then reduce the heat slightly. Cook, shaking often, until the rate of popping starts to slow, 2 to 3 minutes. Do not wait for all of the kernels to pop or they will burn. Take off the heat.
• Combine the brown sugar, corn syrup, butter and salt in a medium pot. Heat over medium heat until melted and smooth. Stir in the baking soda.
• Pour the nuts on top of the popcorn. Then pour the caramel into the pot with the popcorn; stir to coat and spread the popcorn onto the prepared baking sheet.
• Bake, stirring occasionally, until slightly golden, about 20 minutes. Cool completely, and then break apart before serving.

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Place popcorn in a large pot with 2 tablespoons vegetable oil. Over a low heat, begin to pop the popcorn. Constantly shake the pot to ensure that the popcorn kernels and oil do not burn. Once the popping has slowed, remove the pot from heat.
• In a large saucepan, mix butter or margarine, brown sugar and corn syrup. Bring this mixture to a boil (over a medium heat) while stirring constantly. Reduce heat to medium-low and do not stir for 5 minutes. Remove the pan from heat and mix in baking powder and vanilla extract, stirring carefully.
• In a large baking pan, combine popcorn, pretzels, cereal and pecans. Pour the butter mixture over the popcorn mixture, stir to coat.
• Bake for 30 minutes, stirring the mixture after the first 15 minutes have elapsed.

Steps:

• Coat a 9-by-13-inch baking dish with cooking spray. In a large bowl, toss together popcorn and pretzels. In a medium saucepan, bring sugar, 1/2 teaspoon salt, and 1/2 cup water to a boil over medium-high. Boil, undisturbed, until mixture is amber in color, 8 to 12 minutes. Remove pan from heat and slowly pour in cream (mixture will sputter). Immediately add marshmallows; stir until melted.
• Pour caramel mixture over popcorn and pretzels and quickly stir with a rubber spatula to coat. Transfer mixture to dish and use a piece of plastic wrap coated with cooking spray to press evenly into dish. Sprinkle with coarse salt if desired. Let cool completely before cutting into 12 bars.

Steps:

• Place the pretzels, popcorn and peanuts into a large paper bag or, if you have one, a very large bowl.
• Set aside.
• In a saucepan over medium heat, combine the brown sugar, corn syrup, and butter.
• Cook, stirring to melt the butter and dissolve the sugar, until the mixture comes to a boil. Once the mixture is at a full boil, continue to cook for 5 minutes, stirring constantly.
• Remove from the heat, and stir in the salt, vanilla, and baking soda.
• The mixture will foam up when you add the soda, so use a long spoon to stir.
• Immediately pour the sugar mixture over the popcorn and pretzels in the bag.
• Shake until evenly coated.
• For a crispier treat, boil the sugar mixture longer, or bake the finished mix in the oven at 350 degrees F (175 degrees C) for about 10 minutes.

Steps:

• Pop popcorn according to manufacturer's directions. Meanwhile, in a large heavy saucepan, combine the peanuts, almonds, brown sugar, butter, corn syrup, peanut butter and molasses. Bring to a boil over medium heat; cook and stir for 5 minutes. , Remove from the heat; stir in vanilla and baking soda (mixture will foam). In a very large bowl, combine popcorn and pecans. Add hot syrup mixture and toss to coat. Spread onto greased baking sheets. , Bake at 250° for 1 hour or until dry, stirring every 15 minutes. Remove from pans to waxed paper to cool. Break into clusters. Store in airtight containers or plastic bags.