Peanut Pretzel Cookie Caramel Corn
Sweet, salty, and crunchy — this peanut pretzel caramel corn with Nutter Butters is an irresistible twist on classic caramel corn!
Ingredients
- 1 cup salted cocktail peanuts
- 2 cups mini Nutter Butter cookies
- 2 cups matchstick pretzels
- 1 cup butter
- 2 cups brown sugar
- 1/2 cup corn syrup
- 1/2 tsp salt
- 1 tsp baking soda heapin
Instructions
- Preheat oven to 250 degrees.
- Layer popped popcorn, peanuts, pretzels, and nutter butter cookies in a large roasting pan.
- Melt butter in saucepan, add brown sugar and corn syrup, stir continuously until caramel comes to a low boil. Stir in salt.
- Let cook at a low boil for 3 minutes. Remove caramel from heat and stir in 1 heaping teaspoon of baking soda, watch the fun foaming action. Stir well, making sure baking soda is completely incorporated.
- Pour caramel over top of the popcorn mixture, gently toss to combine.
- Place pan in preheated oven for 15 minutes, remove from oven and gently turn caramel corn over in pan with a spatula scraping the caramel off bottom of pan on to the top of the mix. Pop back in to the oven for another 15 minuts.
- Remove from oven spread out onto parchment paper or cookie sheets to cool.
Nutrition
Serving: 1cupCalories: 544kcalCarbohydrates: 73gProtein: 7gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 41mgSodium: 522mgPotassium: 209mgFiber: 1gSugar: 54gCalcium: 59mgIron: 2mg
Tried this recipe?Mention @eat2gather or tag #eat2gather!