HR Newsletters 2020

GOOD EATS—QUICK SNACK BITES

Inst ructions

Servings: 16 cups

16 cups popped popcorn (about ½ cup unpopped ker-

1. Preheat oven to 300°F. Line two large baking sheets with

nels), 1 cup salted butter, 1 cup packed light brown

parchment paper; set aside.

sugar, 1/4 cup light corn syrup, 2 tablespoons molas-

2. Pour popped popcorn into an extra large bowl. In a medi-

ses, 1 tablespoon pumpkin pie spice,1 teaspoon pure

um saucepan over medium - high heat, combine butter,

vanilla extract, 1/4 teaspoon baking soda, 3/4 cup

brown sugar, corn syrup, molasses and pumpkin pie spice.

chopped pecans, optional1 1/2 cups Ghirardelli Dark

3. Bring mixture to a boil. Boil for 4 minutes without stirring.

Melting Wafers

4. Remove pan from heat and stir in vanilla and baking so-

da. immediately pour caramel sauce over the popcorn and

stir to evenly coat the popcorn. If desired, stir in pecans.

5. Pour caramel corn onto prepared baking sheets and

spread into an even layer with a rubber spatula.

6. Bake in preheated oven for 30 minutes, stirring every 10

minutes.

7. Allow caramel corn to cool completely. Melt Ghirardelli

Dark Melting Wafers according to package directions and

drizzle candy coating over cooled caramel corn.

8. Allow candy coating to set and break caramel corn into

pieces before serving.

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