Recipe: Caramel Twists

Caramel twists – this holiday season I’ll be sharing three of my favourite sweet eat recipes and this one is a massive winner. If you’re a caramel fan, then you’re in for a treat. This recipe is on the back of every bag of Old Dutch Twists snacks. I’ll share a few tips and tricks, yet it’s the Old Dutch recipe. Okay, let’s get baking.

Caramel Twists

First, if you don’t know what Twists I’m taking about, then look for this bright blue bag. Then, check out the bag – the recipe! Oh, and it’s gluten free.

My first tip is to set the oven to convection if you have it, and go 15 degrees cooler than the recipe calls for. So, set it to 235 degrees, not 250, if you have a convection oven.

Ingredients

• a bag of Old Dutch Twists
• 1/2 cup of salted butter
• 1 cup of brown sugar
• 1/2 cup of corn syrup
• 1 teaspoon of baking soda

With the oven set, get a non-stick sauce pan if you have it, a pot will work, too. Then, get out a large pan. You can use a roasting pan, yet I use the biggest baking sheet I have. I like this option better, since the caramel has more contact with the twists on the bottom of the pan as the surface area is bigger. Either way, line your pan with parchment paper.

Open the bag of twists and spread them out on the parchment paper lined pan.

Okay, sauce pan on the stove, and then melt the salted butter (don’t use unsalted or a butter substitute). Once the butter is melted, add the brown sugar and the corn syrup. Mix well until fully combined.

Then, add the baking soda and stir well. It’ll start to foam up, which is exactly what you want.

Then, pour the caramel mix over the twists and mix well – try to ensure that the twists are fully covered, yet don’t stress too much about it. Aim for about 80% covered.

Next, put the twists in the oven for 45 minutes, yet stir them every 12-15 minutes. This is where you’ll catch the other 20% coverage.

Take the pan out after 45 minutes, let it cool for about 10, and then break it up into pieces.

Then, eat up and enjoy!!

Well, there you have it – the Old Dutch recipe for Caramel Twists. It’s good, eh?

I hope you enjoy this recipe as much as I do. We make it once a year, since it’s eaten so quickly around here, I just love the salty-sweet balance.

Thanks for stopping by and happy holiday baking!