Caramel Corn
8 cups popped or 1/3-1/2 cup unpopped popcorn
3/4 cup packed brown sugar
1/3 cup margarine or butter
3 Tbsp light corn syrup
1/4 tsp baking soda
1/4 tsp vanilla
Remove all unpopped kernels from popped corn.
In a medium saucepan, combine brown sugar, butter and corn syrup. Cook and stir over medium heat until boiling. Continue to cook and stir over medium for about four minutes. Remove pan from heat and add baking soda and vanilla. Stir well. Pour caramel mixture over popcorn and stir to coat. Spread mixture out onto cookie sheet or baking pan with sides. Bake at 300 degrees for 15 minutes. Stir mixture and bake for 5 minutes more. Spread out caramel corn on aluminum foil to cool. After the caramel corn is cooled completely, break apart gently. Store in a tightly covered container, if it lasts long enough to store...:) makes about 9 servings.
You can add 1 1/2 cups of nuts to the popcorn before pouring caramel on top of the popcorn if you wish. With nuts makes about 10 servings
Puppy Chow
4 cups cereal (corn or rice chex)
1 cup chocolate chips
1/4 cup peanut butter
2 Tbsp Butter
1/8 tsp vanilla
3/4 cup powdered sugar
Put chocolate chips, peanut butter, and butter in a microwaveable bowl. Microwave on high for 50 seconds. Add vanilla. Mix until all melted. Pour chocolate on cereal. Mix gently until well coated. Pour powdered sugar and cereal into a (paper grocery) bag and shake until coated.
