Find Recipes Instantly! (Type the Recipe name or any Ingredient) Caramel Dipped Chocolate Covered Pretzels 1 ts Vegetable oil 20 Kraft caramels 2 1/2 ts Water 36 Pretzel nuggets 4 oz Semisweet chocolate,finely 1 Chopped Grease a cookie sheet with the vegetable oil.Combine the caramels and the water in a saucepan and melt over low heat,stirring frequently,or in a covered dish in a microwave at full power,for 1 1/2 minutes. Dip the pretzel nuggets,a few at a time,in the caramel and remove with a fork to the greased cookie sheet.Refrigertate until caramel is firm. Melt the 3 ounces of the chocolate.Remove from heat.While the chocolate is still hot,mix the remaining 1 ounce of chocolate into the melted chocolate,in 2 additions,stirring until each addition is completely melted before adding the next. Lift the caramels from the sheet and dip,one at a time,into the chocolate.Coat completely and lift with a small fork.Shake off excess chocolate by rapping the fork on the edge of the bowl lightly.Remove any drips from the bottom by running the fork across the edge of the bowl. Slide the candy onto a cookie sheet lined with parchment paper or wax paper.Allow to cool until solid.Let chocolate set at room temperature or in the refrigerator.Makes 3 dozen chocolates,about 18 servings.. Caramel Popcorn Kit in a Jar 1 can Sweetened Condensed Milk 1 1/3 cups un-popped Popcorn 1 cup Sugar 1 cup packed Brown Sugar Set aside can of milk. Layer sugar and brown sugar in a one quart canning jar. Next, place popcorn into a small zip baggie. Seal baggie and place on top of sugar. Place lid on jar, then using clear pacakaging tape, attach the can of milk to the bottom of jar so they are firmly connected for storage purposes & store in a cool dry place until ready to use. Attach the following instructions for later use, or for gift giving: ~ Caramel Popcorn ~ Remove popcorn from jar and using your preferred method, pop corn until you have about 12 cups or 3 quarts of popped corn. Remove un- popped kernels from corn, and set aside. In a large saucepan, mix sugar from jar with 1/2 cup butter or margarine and the can of sweetened condensed milk. Stirring constantly, bring mixture to a boil. Boil for one minute and remove from heat. Working quickly, pour mixture over popped corn, coating as much as possible while pouring, then using a large wooden spoon, mix popped corn and caramel until all corn is well coated. Spread onto cookie sheets which have been prepared with non-stick cooking spray, or eat directly from bowl. Caramel Popcorn 1/2 cup popcorn kernels, freshly popped 2 cups roasted peanuts 1 1/4 cups (packed) golden brown sugar 1/4 cup (1/2 stick) unsalted butter 1/4 cup light corn syrup 2 teaspoons vanilla extract 1/2 teaspoon salt 1/4 teaspoon baking soda Preheat oven to 250 degrees F. Generously butter heavy large baking pan. Mix warm popcorn and peanuts in prepared pan. Place in oven while preparing syrup. Combine brown sugar, butter and corn syrup in heavy medium saucepan. Whisk over medium-low heat until sugar dissolves and butter melts. Attach clip-on candy thermometer to side of pan. Increase heat to high and boil without stirring until thermometer registers 255 degrees F, occasionally brushing down sides of pan with wet pastry brush, about 4 minutes. Remove from heat. Stir in vanilla extract, salt and baking soda (mixture will bubble). Gradually pour syrup over popcorn and nuts completely. Bake until caramel feels dry, stirring frequently, about 1 hour 30 minutes. Remove from oven. Using metal spatula, scrape mixture from bottom of pan to loosen. Cool completely in pan. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)