“Caramel popcorn with Mini NILLA Wafers is easy to make and fun to eat.” - by Kraft Desserts
Ingredients
Adjust Servings
Original recipe yields 18 cups
Directions
- Heat oven to 300 degrees F. Cook caramels, butter and water in large saucepan on low heat until caramels are melted, stirring frequently.
- Combine popcorn and wafers in large bowl. Add caramel mixture; toss to coat. Spread onto large greased baking sheet.
- Bake 20 min., stirring after 10 min. Spread onto sheet of waxed paper; cool. Break into clusters.
Nutrition
Amount Per Serving (18 total)
- Calories
- 182 cal
- 9%
- Fat
- 5.9 g
- 9%
- Carbs
- 29.4 g
- 9%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"Popcorn is good! Nilla wafers got a little too dark. Next time I will make caramel popcorn directly in the popper and add Nilla wafers...." See more"
Hayly Amber
"Ok, so I can't give a completely accurate review of the recipe since I used what I had on hand but the technique and finished product based on this were excellent! I used air popped corn as it says, ..." See morebut just used whatever a half cup of kernels made (that is the max allowed in my popper at one time.) I didn't have Nilla Wafers, so I just sprinkled some chocolate chips and chopped pecans on it before baking. I also sprinkled some salt on it before mixing it all up. While the chocolate chips didn't melt, the finished product was amazing and the huge bowl was gobbled up by my Sunday night football guests! It reminded me of Harry & David's Moose Munch. I am making it again for my daughter's teachers for Christmas and this time I will melt the chocolate and pour it over to make it more Moose Munche-y :) Definitely give this recipe a shot!"
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