I made. Kids saw. They went.
Although I hesitated to try these back in the 90s, tangled caramel corn chips are what unleashed my natural infatuation with sweet & salty snacks, which I have now passed on to my kids.
Tangled Caramel Corn Chips
1 cup light corn syrup
1 cup white sugar
1 cup creamy peanut butter
1 19-ounce party size bag Fritos Scoops corn chips
Spread entire bag of corn chips onto two cookie sheets or bar pans, scrunching the chips together so the caramel doesn’t get drizzled (and wasted) on the pan.
In a medium saucepan over medium heat, stir together corn syrup and sugar. Heat and stir until boiling, and continue stirring for 1 more minute. Remove from heat and stir in peanut butter.
Pour the mixture over the chips, making sure each chip gets a shot of caramel. Cool. Eat.