Sweet N Salty Popcorn Pretzel Sticks Recipes

SWEET AND SALTY POPCORN SNACK MIX

Steps:

• Preheat oven to 300 degrees F. Line a large rimmed baking sheet with heavy duty foil and spray lightly with non-stick cooking spray.
• Pour popped popcorn out onto foil lined baking sheet. Pick out any kernels. Add Crispix and pretzels and spread out evenly with popcorn.
• Melt butter in a large, heavy saucepan over medium heat. Add brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly, and then allow to boil for two minutes, stirring occasionally. Remove from heat and use a spoon to drizzle the mixture over the popcorn mixture in an even stream. Toss the popcorn mixture lightly to distribute and then spread it back out in an even layer.
• Bake for 10 minutes. Use a spatula to stir the mixture and bake for an additional 10 minutes. Remove from oven and stir once more. Spread the mixture back out in an even layer and allow to cool for 10 minutes or until cool enough to handle. Break apart and allow to cool completely. Add peanut M&M's and toss to combine.
• Store in an airtight container or zippered plastic storage bags.

SWEET 'N' SALTY PARTY MIX

Steps:

• Preheat oven to 275°. In a very large bowl, combine cereals and pretzels. In another bowl, mix the remaining ingredients until sugar is dissolved. Pour over cereal mixture; toss to coat. , Transfer to a large roasting pan. Bake, uncovered, 1-1/4 hours or until cereal is crisp, stirring every 15 minutes. Cool completely. Store in an airtight container.

LOVELY LISA'S SWEET AND SALTY CARAMEL POPCORN

Steps:

• Line 2 large baking sheets with parchment paper. Measure baking soda and vanilla extract into separate small bowls; set aside.
• Heat vegetable oil in a large saucepan; add popcorn, cover, and cook, shaking often, until fully popped, about 5 minutes. Transfer popcorn to a large roasting pan using a strainer or your hands, leaving unpopped kernels in the saucepan. Distribute chopped licorice and broken pretzels evenly over popcorn.
• Bring the brown sugar, butter, corn syrup, and cream of tartar to a boil in a heavy pot, stirring constantly. Place a candy thermometer into the caramel mixture, and continue boiling, stirring constantly, until mixture reaches 265 degrees F (129 degrees C), about 10 minutes.
• Remove caramel from heat. Stir vanilla and baking soda into the caramel; it will foam and rise slightly. Pour hot caramel over popcorn mixture, stirring gently to coat evenly. Spread the popcorn mixture loosely onto the prepared baking sheets. Season to taste with sea salt; set aside to cool, about 20 minutes.
• Break popcorn mixture into chunks. Store in airtight bags or containers.