Wednesday, December 22, 2010
Easy Caramel Corn
1 cup butter
1/2 cup light corn syrup
1/2 tsp baking soda
2 cups brown sugar
1 tsp salt
1 tsp vanilla
1 cup un-popped popcorn. It ends up being 1 gigantic bowl full. However much that is.
1 cup Spanish peanuts. The kind with the skins on. Nice and salty.
Preheat oven to 250F.
On stove top in a heavy bottomed sauce pan, melt butter, stir in corn syrup, sugar and salt.
Bring the misture to a boil stirring constantly.
Boil without stirring for 5 minutes.
Remove from the heat, stir in the soda and vanilla. It will foam up a bit, so careful.
Pour caramel over the popped corn, add nuts, and mix well.
Spread the coated corn into two large well buttered cake pans and bake for 40 minutes, stirring every 10 minutes.
PS. I stole this recipe from this chicks blog. www.amateurgourmet.com