Nutty Caramel Corn
|Unsalted popped popcorn||12 Cup (192 tbs)|
|Salted cocktail peanuts||1 Cup (16 tbs)|
|Light brown sugar||1 Cup (16 tbs)|
|Unsalted butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Cream of tartar||1⁄8 Teaspoon|
1. Preheat the oven to 225°. Line a baking sheet with parchment paper. Put the popcorn and peanuts in a large bowl.
2. In a medium saucepan, combine the brown sugar, butter, corn syrup and salt and bring to a boil. Add the baking soda and cream of tartar and boil over moderate heat, stirring occasionally, until the syrup is deep amber, about 4 minutes. Pour the hot syrup over the peanuts and popcorn and stir with a wooden spoon until evenly coated. Spread the mixture on the baking sheet and bake until slightly dry, about 1 hour. The caramel corn will harden as it cools; let it cool completely.
3. Invert the caramel corn onto a cutting board. Peel off the paper and break into chunks before serving.