Serves: 6
Total Calories: 283
Preheat oven to 250°. Spread popped corn in a 13 x 9 x 2-inch baking pan set aside.
In a 1-quart saucepan, stir brown sugar, corn syrup and salt until blended. Add butter or margarine. Stirring over low heat, bring to a boil. Increase heat to medium. Without stirring, cook for 5 minutes. Remove from heat.
Stir in chips and vanilla. Pour over popped corn, stirring to coat. Bake for 1 hour, stirring several times. Spread mixture on waxed paper to cool. Store in an airtight container in a cool place.
This Butterscotch Nibbles recipe is from the Treats From The Heart Cookbook. Download this Cookbook today.
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