Pecan Pretzel Caramel Corn
An easy caramel corn recipe with candied pretzels and pecans.
Servings 10
Cost 5
Ingredients
- 8 cups popped popcorn I popped mine in a brown bag in the microwave
- ¾ cup pecan halves
- 8 large pretzels (or use some minis) broken into chunks
- 4 tablespoons unsalted butter cut into chunks, softened
- ¼ cup packed dark brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 2 tablespoons corn syrup
- ¼ to ½ teaspoon vanilla extract**
- ¼ teaspoon baking soda
Instructions
- Preheat the oven to 250 degrees F. and grease a large roasting pan.
- Put the popcorn, pecans and pretzels in the roasting pan.
- Combine the softened butter, both sugars, salt and corn syrup in a 2 quart saucepan and bring to a steady boil. Allow the mixture to boil for 3 minutes.
- Remove from heat and stir in the soda and vanilla. Pour the mixture evenly over the popcorn mixture and stir to coat.
- Bake at 250 for 1 hour, stirring every 20 minutes. Let the corn cool completely (it will crisp as it cools)
Notes
I started with ¼ teaspoon of vanilla, but I suspect some of it evaporates when you pour into the boiling mixture because there was better flavor when I used a full ½ teaspoon.
