Ingredients
1
roll (16.5 oz) refrigerated sugar cookie dough
2
cups sugar
1/2
cup water
1
teaspoon kosher (coarse) salt
2/3
cup whipping cream
6
cups popped popcorn
2
cups pretzel sticks, broken into pieces
2
cups candy-coated milk chocolate candies
1
cup salted peanuts
Additional kosher (coarse) salt, if desired
Preparation
Heat oven to 350°F. Spray cookie sheet with cooking spray or line with cooking parchment paper. Press cookie dough on cookie sheet.
In large saucepan, heat sugar, water and 1 teaspoon salt to boiling over medium-high heat. Boil without stirring until mixture is amber in color, about 8 to 12 minutes. Remove from heat; slowly pour in whipping cream (mixture will sputter).
In large bowl, toss popcorn, pretzels, candies and peanuts. Drizzle with caramel mixture; stir until well coated. Firmly and evenly press mixture on cookie dough. Sprinkle with additional salt.
Bake 20 to 25 minutes or until cookie layer is baked. Cool completely. Cut into 4 rows by 3 rows.
