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Caramel Corn Candy

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  Popped corn 8 Quart
  Salted peanuts 2 Cup (32 tbs)
  Butter/Margarine 1 Cup (16 tbs)
  Light corn syrup 1⁄2 Cup (8 tbs)
  Sugar 1 Cup (16 tbs)
  Firmly packed brown sugar 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Baking soda 1 Teaspoon
  Vanilla extract 1 Teaspoon
  Maple flavoring 1 Teaspoon

Combine popped corn and peanuts in a large mixing bowl; set aside.
Combine butter, corn syrup, sugar, and salt in a saucepan; bring to a boil.
Reduce heat and simmer 5 minutes, stirring occasionally.
Remove from heat; quickly stir in soda and flavorings.
Pour over popcorn mixture; mix well.
Spoon mixture onto three 15- x 10- x 1-inch jellyroll pans.
Bake at 250° for 1 hour, stirring occasionally.
Remove from oven; stir occasionally while mixture cools.
Store in an airtight container.

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