Tuesday, March 2, 2010

Mmm homemade caramel corn!

I have had the urge to do this for a while, but recently seen one of my fellow blog friends post about how fun it was to make. So I dug out my recipe. It's very simple. Simple ingredients, simple instructions, simply delicious. Our family had fun making it and eating it. The only thing I wish was that I had was a substitute for corn syrup, but ya can't win them all. Here's my recipe:

•7 quarts plain popped popcorn (I air popped mine)

•2 cups dry roasted peanuts (optional)

•2 cups packed brown sugar

•1/2 cup light corn syrup

•1 teaspoon salt

•1/2 cup margarine and 1/2 cup butter

•1/2 teaspoon baking soda

•1 teaspoon vanilla extract

 1.Place the popcorn into two greased baking pans. I used one large heavy duty sheet pan and one cakepan. 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, butter 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.

3.Remove from the heat, and stir in the baking soda and vanilla. The mixture should 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 popcorn coated. Once it melts in the oven it will get coated when you stir it.

4.Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. If worried about the heat transferring to your tabletop or countertop lay newspaper or bath towels down first acting as a huge hot pad. Dump the caramel corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags. Very very good!

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