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.
Servings: 4 snack bowls
Ingredients
- 1 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
Instructions
- 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, 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.
