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Ingredients
3.5 quarts (14 cups)
popped popcorn
1 cup peanuts or cashews
(optional, but delicious!)
1/2 cup butter
1 cup brown sugar,
packed
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon vanilla
extract
1/2 teaspoon baking soda
Directions
Preheat oven to 250°
F.
Place popped popcorn in
a very large mixing bowl. Have peanuts (or cashews)
ready in a bowl or measuring cup near popcorn. Set
aside.
Line a baking sheet with
heavy duty aluminum foil (for baking). Line another
baking sheet with wax paper (for cooling). Set both
baking sheets aside.
In a medium saucepan,
combine butter, brown sugar, corn syrup and salt.
Heat over medium heat until boiling, then continue
to heat for 5 minutes while stirring slowly and
constantly. Remove from heat and add vanilla and
baking soda, stirring until completely blended
(mixture will bubble when you add soda).
Immediately pour caramel
mixture over popcorn, scooping out every last bit
from saucepan (you will need to work quickly,
because caramel mixture tends to harden as it
cools). Immediately after pouring caramel over
popcorn (and before you do any stirring), sprinkle
peanuts (or cashews) evenly over top of caramel.
Stir with a wooden spoon until thoroughly mixed
(some parts of popcorn will not get covered - this
is normal).
Pour caramel-covered
popcorn and peanuts into baking sheet lined with
aluminum foil. Spread around with wooden spoon until
evenly fit into baking sheet. Bake for 30 minutes,
removing baking sheet halfway through cooking time
(after 15 minutes of baking) to gently
toss popcorn, then reinsert into oven to finish last
15 minutes of baking. (Note: For a crispier caramel
corn, bake for 1 full hour, tossing caramel corn
every 15 minutes until done.)
After baking,
remove popcorn and scoop with a spatula or pour onto
baking sheet lined with wax paper. Spread out and
allow to cool. Alternatively, you can serve warm
(delicious!). Store in air-tight container. |
