Butterfinger Caramel Corn
Life can be hard at times. I haven’t posted on the site in a while, and I apologize! Life happened last week. And life got real. My grandma, who is one of the strongest, cutest, funniest people of all time, passed away. It still doesn’t quite seem real, but as nana would have wanted, my family has tried our best to be strong and keep smiling. I want to share her molassas cookie recipe with you later in the week! It is amazing. Through all the comotion of the last week, I decided to make a quick treat that we could munch on when we needed a little pick me up. I love caramel corn, and I love butterfinger. Putting the two together might have been one of my best ideas.
First, pop your corn.
Then make your caramel in the microwave (yay!).
You will add a bit of baking soda after it cooks, then pour it over you popcorn in a paper bag.
Then close the bag and shake shake shake it! Next up, Butterfinger!
Chop up your butterfingers, pour them in, and shake again!
Then just pour the caramel corn on wax or parchment paper and let cool!Print
- 1 cup brown sugar
- 1/2 cup butter
- 1/3 cup white corn syrup
- 1/2 tsp. salt
- 1/2 tsp baking soda
- 4 quarts popped corn
- 10 fun size Butterfingers (chopped)
- In a 1 1/2 quart microwave dish, stir together brown sugar, butter, or margarine, corn syrup and salt. Microwave on high 2 minutes; stir. Microwave on high for 2 more minutes. Stir in baking soda. Pour mixture over popped corn in large brown paper grocery bag. Shake well to coat. Place bag in microwave for 1 1/2 additional minutes. Pour in Butterfinger and shake to coat again. Pour onto waxed paper to cool.