AuthorRetroRuth
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From Detroit News Newspaper Clipping

Tested Recipe!

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 1 package ready to pop popcorn
 1 cup firmly packed light brown sugar
 ½ cup evaporated milk
 2 tbsp light corn syrup
 ½ cup semi-sweet chocolate pieces
 ½ cup butterscotch pieces
 1 cup ground dry toasted peanuts
 3 tbsp water
 1 pound vanilla caramels

1

Pop corn according to package directions. Set aside

2

Mix sugar, milk, and syrup together. Heat, stirring constantly until sugar has dissolved. Bring to boil and cook, continuing to stir, for 3 minutes. Remove from heat. Add chocolate and butterscotch pieces, and stir until candy melts. Stir in nuts. Cool. Then shape into roll and chill in the refrigerator.

3

Add water to caramels and melt over hot water. When melted, cool to almost lukewarm. Add to popped corn and mix well.

4

Place candy roll in the center of the popped corn-caramel mixture. Shape corn around candy roll so it is completely covered. Let stand for about an hour. Cut into ¼ inch slices. Makes about 30 slices.

Category, Cooking Method

Ingredients

 1 package ready to pop popcorn
 1 cup firmly packed light brown sugar
 ½ cup evaporated milk
 2 tbsp light corn syrup
 ½ cup semi-sweet chocolate pieces
 ½ cup butterscotch pieces
 1 cup ground dry toasted peanuts
 3 tbsp water
 1 pound vanilla caramels

Directions

1

Pop corn according to package directions. Set aside

2

Mix sugar, milk, and syrup together. Heat, stirring constantly until sugar has dissolved. Bring to boil and cook, continuing to stir, for 3 minutes. Remove from heat. Add chocolate and butterscotch pieces, and stir until candy melts. Stir in nuts. Cool. Then shape into roll and chill in the refrigerator.

3

Add water to caramels and melt over hot water. When melted, cool to almost lukewarm. Add to popped corn and mix well.

4

Place candy roll in the center of the popped corn-caramel mixture. Shape corn around candy roll so it is completely covered. Let stand for about an hour. Cut into ¼ inch slices. Makes about 30 slices.

Popcorn Caramel Roll

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