"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Gorp Recipe

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This recipe for Gorp, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Wallace
Added: Friday, September 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 qt. popped corn
1/4 c. white corn syrup
1 c. light brown sugar
1/2 c. butter
1/2 tsp. salt
1/2 tsp baking soda
1 c. white chocolate chips
1/2 c. milk chocolate chips
1 c. nuts
1 c. pretzels
1 c. marshmallows

Directions:
Directions:
Microwave corn syrup, brown sugar, butter and salt in microwave for one minute and stir to dissolve. Microwave mixture for three minutes more then stir in 1/2 tsp. baking soda. Pour caramel over popped corn and nuts in a paper shopping bag and shake vigorously. Microwave in the bag for 1 1/2 minutes. Shake again and microwave 30 seconds more. Dump hot caramel corn into large bowl and let cool stirring to keep it from sticking together. Add pretzels and marshmallows to bowl. Pour melted white choc. chips over mixture and stir well. Let cool in a nonstick or greased baking sheet. Melt milk choc. chips in a baggie for 20 seconds in the microwave. Clip corner of the baggie and squirt all over gorp in pan. Let it cool completely, the freezer may help, and serve.

 

 

 

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