Inner Chef

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No-Bake Caramel Popcorn Drops

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No-Bake Caramel-Popcorn Drops

(Original recipe from


6 cups popped popcorn

3 cups square pretzels, broken in half

2 cups mixed nuts, coarsely chopped

20 ounce package vanilla-flavor candy coating, coarsely chopped

2/3 cup caramel-flavor ice cream topping


In an extra-large bowl combine popcorn, pretzels, mixed nuts, and raisins.

In a medium heavy saucepan cook and stir candy coating over low heat until melted and smooth. Remove from heat. Stir in caramel topping.

Pour melted coating mixture over popcorn mixture. Stir gently to coat. Turn onto waxed paper-lined baking sheet and toss until mixture is covered by coating mixture. Drop mixture by rounded tablespoons onto a tray lined with waxed paper. Let stand until set.

To Store:

Place cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 days.

Inner Chef Notes:

  • Work quickly when mixing the popcorn mixture with the melted candy mixture. I had to use 2 spoons.
  • When I added the caramel sauce to the melted candy coating; it began to get thick, real fast. I had to put the pan on low heat and stir until it came to the correct consistency to coat the popcorn mixture. Be careful not to burn the coating mixture.




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