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Caramel Corn

Caramel Corn



Caramel Corn

Ingredients:

6 Quarts popped corn

1 1/2 Cups pecan halves

1 12 Cups brown sugar

3/4 Cups butter

3/4 Cup white corn syrup

1 1/2 cups raw peanuts

1/2 Teaspoons baking soda

1 Teaspoon vanilla

 

Coat 2 large roasting pans with cooking spray.  Combine popcorn and pecans in pans, set aside.  Combine sugar, butter, corn syrup and peanuts in large saucepan, bring to boil, and boil 5 minutes.  Remove from heat and stir in soda and vanilla.  Pour mixture evenly over popcorn mixture.  Stir with lightly greased long handled spoon until popcorn is well coated.  Bake at 250 degrees for 1 hour, stirring every 20 minutes.  Remove from oven, immediately pour onto wax paper, breaking it apart as it cool.  Yield: 6 1/2 quarts.

 

Oven Made Caramel Corn

6 Qts. popcorn freshly popped

1 Cup dry roasted peanuts

1 Cup pecan halves or pieces

1 Cup butter

1 Cup firmly packed brown sugar

1 Cup sugar

1/2 Cup light corn syrup

1 Teaspoon salt

1/2 Teaspoon baking soda

 

 

Combine popcorn, peanuts and pecans in a large roasting pan. Melt butter in a large saucepan: stir in sugar, corn syrup, and salt. Bring to a boil: boil for 5 minutes: stirring often (Temp will be about 244 degrees).  Remove from heat and stir in soda. Pour sugar mixture over popped corn and nuts: stir well. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Cool and store in an airtight container. Yield: 6 quarts.

 

 

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