Peanutty Caramel Corn
|Freshly popped corn||4 Quart|
|Unsalted spanish peanuts||4 Ounce (1 Cup)|
|Unsalted butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Unsalted margarine||1⁄2 Cup (8 tbs) (1 Stick)|
|Firmly packed light brown sugar||2 Cup (32 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Baking soda||1⁄2 Teaspoon|
1. Place the popped corn and the nuts in a 13 x 9 x 2-inch glass baking dish. Keep warm in a preheated very slow oven (250°).
2. Cut the butter and the margarine into chunks and place in a 3- or 4-quart microwave-safe bowl. Using a wooden spoon, stir in the brown sugar and the corn syrup.
3. Microwave, uncovered, on Full Power for 5 minutes or until the mixture boils; stir to blend.
4. Microwave on Full Power for 5 minutes more. (The syrup should read 250° on a microwave candy thermometer.)
5. Using potholders, remove the bowl containing the hot syrup to a shielded countertop. Stir in the vanilla. (The mixture will sputter.) Stir in the baking soda. (The mixture will become opaque.) Stir in the salt.
6. Remove the warmed popped corn from the conventional oven. Stir in the caramel, coating the popped corn evenly.
7. Microwave, uncovered, on Low Power for 15 minutes, stirring once. Remove the dish to a shielded countertop for the popcorn to cool and crisp.