Caramel Corn Part One Recipe
Summary
CuisineAmerican
Ingredients
| Sugar | 1 1/2 Cup (16 tbs) | |
| Brown sugar | 1 Cup (16 tbs) | |
| Water | 3/4 Cup (16 tbs) | |
| Dark corn syrup | 1/2 Cup (16 tbs) | |
| 11/2 cups raw peanuts | ||
| Salt | 1 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Corn | 4 Quart, popped | |
Directions
Combine sugars, water, and corn syrup in a large, heavy saucepan. Cook to 230 degrees F. on candy thermometer. Then add peanuts. Cook to 280 degrees F. Add salt and butter. Cook to 290 degrees F. Remove from heat. Combine vanilla and baking soda and add to syrup. Pour warm corn into a large pan, such as a dish-pan. Pour syrup over corn, and stir quickly to coat all corn. Dump onto a slab and spread thin. When cool, break into pieces. Note: Brazil nuts make a nice addition along with the peanuts.
Chef
