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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.