** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**
Last month while staying with my Aunt in Maryland she made this highly addicting popcorn mix. I immediately thought it would make a great Christmas treat/gift. Today I finally had time to put it all together. I found SUPER cute boxes at Michaels to store the popcorn. Little “Chinese take out” boxes in holiday prints. I can’t wait to give them to my coworkers tomorrow. Jesse also gives this recipe a big thumbs up and is taking some with him to work tomorrow as well.
So if you’re looking for a new holiday treat gift to give, you must try this popcorn! I promise you won’t regret it!
Caramel Corn Snack Mix
Recipe from my Aunt Ari
8 cups popped popcorn
4 cups toasted rice cereal (Chex)
2 cups pretzels
1 cup Pecan halves or pieces
1 1/2 cups brown sugar
3/4 cup butter
1/2 cup light corn syrup
1 1/2 tsp vanilla
3/4 tsp baking soda
Parchment Paper (not an ingredient but a crucial tool)
Preheat oven to 300 degrees.
In a saucepan combine the brown sugar, butter and light corn syrup and heat over medium heat. While stirring, bring to a light boil then turn the heat down to medium-low and simmer for 5 minutes (it will still look bubbly and you should stop stirring)
While the caramel is simmering combine the popcorn, rice cereal, pretzels, and pecans in a very large bowl.
When the caramel is finished simmering remove from heat and quickly stir in baking soda and vanilla.
Pour the caramel over the popcorn mixture, stopping occasionally to stir and coat evenly.
Transfer the popcorn to 2 large bar pans that are lined with parchment paper (very important that it is parchment paper and NOT wax paper). Bake for 30 minutes, halfway through switch racks (bottom to top top to bottom)
After 30 minutes, remove from oven and let the mixture start to cool. While it’s cooling start to break the popcorn apart.
When the popcorn is completely cool transfer to a storage container.