This recipe was passed down from my mom and is so yummy and crunchy. I made one batch last week and plan to make another batch today.
You will need a large roasting pan (or two). A few years ago I received one of those electric roasters for Christmas and I love it. It works great for this recipe because the carmel corn literally fills the entire thing up and you need to be able to stir it periodically. I do not cook it in the roaster, I just use the inside pan and cook it in my oven.
I also pop my corn in an air popper. You want plain old popcorn, nothing added to it.
Yummy Caramel Corn
2 c. packed brown sugar
1 c. margarine (or butter)
1/2 c. light corn syrup
1 tsp. salt
1 Tbs. vanilla
1 tsp. baking soda
1 1/2 c. unpopped popcorn
2 c. dry roasted nuts...**Unsalted**
**2009 NOTE** I made a second batch but used 9 c. Crispix Cereal and 9 c. Popped popcorn (don't ask me how many cups of kernals that equals...I will say it's close to the 1 1/2 c. mentioned above) as well as 1 c. slivered almonds...I also included the regular peanuts** Everything else stayed the same.
Pop the corn into large roasting pan, and add peanuts. Mix sugar, butter, corn syrup and salt in heavy pan. Heat till boiling. Boil 5 minutes. Stirring regularly. Take off stove and add vanilla and soda. Mix. Pour over peanuts and popcorn working quickly. Stir together. Bake at 200 degrees for 1 hour. Stir every 15 minutes. Store in a sealed container.
You could double the recipe for the "caramel" if you'd like it more thickly covered. My hubby and Kat are not huge sweet fans, so this works for them. I would probably double it for myself .
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