Caramel Corn Recipe
Ingredients
| Corn | 16 Cup (16 tbs), popped | |
| Salted peanuts | 1 1/2 Cup (16 tbs) | |
| Brown sugar | 2 Cup (16 tbs) | |
| Butter margarine | 1 Cup (16 tbs) | |
| Light corn syrup | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Soda | 1/2 Teaspoon |
Directions
Bring sugar, butter, corn syrup and salt to a boil in a large pot, stirring.
Bring to 250°F or 120°C, using a candy thermometer.
Turn off heat.
Quickly stir in baking soda.
Remove from heat.
Add popcorn and peanuts, gently combine with caramel.
Divide mixture between two buttered 9 x 13" pans.
Place in preheated 250°F oven and bake for 1 hour, stirring every 15 minutes.
Remove from heat and immediately spread on two waxed paper lined jelly roll pans to cool.
Keeps for weeks at room temperature in sealed container, e.g freezer bags.
Bring to 250°F or 120°C, using a candy thermometer.
Turn off heat.
Quickly stir in baking soda.
Remove from heat.
Add popcorn and peanuts, gently combine with caramel.
Divide mixture between two buttered 9 x 13" pans.
Place in preheated 250°F oven and bake for 1 hour, stirring every 15 minutes.
Remove from heat and immediately spread on two waxed paper lined jelly roll pans to cool.
Keeps for weeks at room temperature in sealed container, e.g freezer bags.
Chef
