- 16
Ingredients
- 20 caramels (from a 14-ounce bag), unwrapped
- 3 tablespoons light corn syrup
- 2 tablespoons srick butter or margarine
- (not spread)
- 5 cups unsalted popped corn
- (purchased or yield from about
- 3 tablespoons kernels)
- 2/3 cup mixed salted nuts, coarsely
- chopped
- 1/2 cup dark raisins
Preparation
Step 1
1. Line a 9-inch square baking pan with foil letting ends extend above pan on 2 sides. Generously butter foil.
2. In a heavy large saucepan over medium-low heat, stir caramels, corn syrup and butter until caramels melt and mixture is smooth. Before removing from heat, stir in popcorn, nuts and raisins until well coated.
3. Scrape into prepared pan, cover with
waxed paper and press mixture into an even layer.
4. Let stand until firm, at least 30 minutes. Lift foil by ends and remove from pan. Invert cookie mixture onto a cutting board and remove foil. Cut in squares.
Store loosely covered at room temperature up to 1 week.
Makes 16. Per square: 122 cal, 2gpro,
17gear, 6g fat, 5 mg chol with butter, 1
mg chol with margarine, 45 mg sod.
Exchanges: 1A starch/bread, % fruit, 1 fat