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Caramel Corn


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

10 cups plain popped popcorn (I used Kettle Korn :D)
2/3 cup and 2 teaspoons dry roasted peanuts (optional - I left them out)
2/3 cup and 2 teaspoons brown sugar
2 tablespoons and 2-1/2 teaspoons light corn syrup (I did half the amount as c.syrup and half as honey)
1/4 teaspoon salt
1/3 cup and 1 teaspoon margarine (I used butter instead - I heard it makes it crunchy and not soft)
1/8 teaspoon baking soda
1/4 teaspoon vanilla extract


1. Place the popped popcorn into two shallow greased baking pans.


You may use roasting pans, jelly roll pans, or disposable roasting pans (DON'T use muffin tins :/).


Add the peanuts to the popped corn if using. Set aside.


2. Preheat the oven to 250 degrees F (120 degrees C).


Combine the brown sugar, corn syrup, margarine and salt in a saucepan.


Bring to a boil over medium heat, stirring enough to blend.


Once the mixture begins to boil, boil for 5 minutes while stirring constantly (be careful not to burn it!).


3. Remove from the heat, and stir in the baking soda and vanilla.


The mixture will be light and foamy.


Immediately pour over the popcorn in the pans, and stir to coat.


Don't worry too much at this point about getting all of the corn coated (but still make sure most of it is covered and it isn't pooled up under the dry popcorn!).


4. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes (This is a MUST!).


If they start getting too brown while baking, feel free to take them out early.


Line the counter top with waxed paper.


Dump the corn out onto the waxed paper and separate the pieces.


Allow to cool completely, then store in airtight containers or resealable bags.


Pairs Well With


Notes

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