Thought caramel popcorn couldn't get yummier? Think again! We drizzled it with chocolate and tossed in dried cherries and pretzels just for fun.
What You Need
Original recipe yields 28 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 dried cherries
1/2 cup coarsely chopped PLANTERS Pecans
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
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Let's Make It
Heat oven to 300°F.
Spray large 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, cherries 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 in refrigerator up to 1 week before serving.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
28 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.