Classic Caramel Corn: Difference between revisions
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'''<sup>1</sup>/<sub>2</sub>''' teaspoon baking soda<br> | '''<sup>1</sup>/<sub>2</sub>''' teaspoon baking soda<br> | ||
'''1''' teaspoon Pure Vanilla Extract<br> | '''1''' teaspoon Pure Vanilla Extract<br> | ||
<br> | '''1<sup>1</sup>/<sub>2</sub>''' cup Spanish peanuts<br> | ||
=Instructions= | =Instructions= | ||
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Cool; break apart.<br> | Cool; break apart.<br> | ||
Store in tightly covered container. | Store in tightly covered container. | ||
[[Category:Snack]] | |||
Latest revision as of 23:01, 6 June 2024
Ingredients
Cooking Spray
4 quarts popped popcorn
1 cup brown sugar
1/2 cup Karo® Light OR Dark Corn Syrup
1/2 cup butter OR margarine
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon Pure Vanilla Extract
11/2 cup Spanish peanuts
Instructions
Step 1
Spray large shallow roasting pan with cooking spray.
Add popcorn and place in preheated 250°F oven while preparing caramel.
Step 2
Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan.
Stirring constantly, bring to a boil over medium heat.
Step 3
Boil 5 minutes without stirring.
Remove from heat.
Stir in baking soda and vanilla; mix well.
Step 4
Pour syrup over warm popcorn, stirring to coat evenly.
Step 5
Bake for 45 minutes, stirring occasionally.
Remove from oven and spread on foil that has been sprayed with cooking spray.
Step 6
Cool; break apart.
Store in tightly covered container.
