Crispy Caramel Corn
Submitted by Patricia Mahoney, Menard Electric Cooperative
Servings 25
Ingredients
- 7 quarts popped corn popped without oil
- 1 cup honey-roasted peanuts
- 2 cups brown sugar
- 1 cup butter or margarine
- 1/2 cup white corn syrup
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon baking soda
Instructions
- Preheat oven to 250 F.
- Pop the corn and add it to a very large bowl with the peanuts.
- Prepare two large rimmed baking sheets with parchment paper or spray with cooking spray. (These steps must be done before starting the caramel syrup).
- In a saucepan, add the brown sugar, butter, syrup and salt. Over medium heat, bring the mixture to a boil while stirring.
- Once it reaches a boil, stop stirring and continue boiling for 5 minutes.
- Remove from heat and stir in vanilla and baking soda.
- Pour over popcorn and peanuts. Mix well and divide evenly between the two baking sheets.
- Bake for 1 hour, stirring occasionally.
- Allow the popcorn to cool before storing in airtight containers.
