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Caramel Corn

chef.brandon's picture
Ingredients
  Popped corn 16 Cup (256 tbs)
  Salted peanuts 1 1⁄2 Cup (24 tbs)
  Brown sugar 2 Cup (32 tbs)
  Margarine/Butter 1 Cup (16 tbs)
  Light corn syrup 1⁄2 Cup (8 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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Caramel
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
4

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