Whatever the candy man can do, you can do, too—easily! If you know how to melt chocolate and pop corn, you can make this nutty mix.
What You Need
Original recipe yields 24 servings
1 pkg. (11 oz.) KRAFT Caramels
3 Tbsp. butter or margarine
3 Tbsp. milk
8 cups popped popcorn
2 cups coarsely broken miniature pretzel twist s
1 cup PLANTERS Macadamias
1 pkg. (4 oz.) BAKER'S White Chocolate
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Let's Make It
Heat oven to 300°F.
Spray large rimmed baking sheet with cooking spray. Microwave caramels, butter and milk in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until caramels are completely melted and mixture is well blended.
Combine popcorn, pretzels and nuts in separate large bowl. Add caramel sauce; mix lightly. Spread onto prepared baking sheet.
Bake 20 min., stirring after 10 min. Cool completely.
Melt chocolate as directed on package. Break popcorn mixture into small clusters; place in large bowl. Drizzle with melted chocolate. Refrigerate 15 min. or until chocolate is firm.
How to Store
Store in airtight container at room temperature up to 1 week before serving.
For easy cleanup, line baking pan with foil using this easy method. Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed. Remove foil. When you turn the pan over, the foil fits perfectly inside the pan.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.