Description[edit | edit source]

Contributed by Catsrecipes Y-Group

  • Makes 2½ quarts

Ingredients[edit | edit source]

Directions[edit | edit source]

  1. Heat oven to 250°F.
  2. Mix caramels and water in 2 cups measure or medium bowl.
  3. Microwave on high for 1½ minutes.
  4. Continue microwaving on high 30 seconds to 1 minutes or until sauce is smooth, stirring every 30 seconds.
  5. Pour immediately over popped corn; toss until well coated.
  6. Spread onto greased cookie sheet to form single layer.
  7. Bake 20 to 25 minutes.
  8. Break apart.

Conventional method[edit | edit source]

  1. Melt caramels with water in pan over low heat, stirring until smooth.
  2. Continue as directed.
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