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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 13 |
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This homemade caramel corn far surpasses the store-bought variety. Adding nuts makes it extra special. I like to double the recipe for gifting. Karen Scaglione, Nanuet, New York Ingredients:
10 cups popped popcorn |
1 cup packed brown sugar |
1/2 cup butter, cubed |
1/4 cup dark corn syrup |
1/4 teaspoon salt |
1/4 teaspoon baking soda |
1/2 cup mixed nuts |
Directions:
1. Place popcorn in a large bowl; set aside.
2. In a large heavy saucepan, combine brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil. Cook and stir until candy thermometer reads 238° (soft-ball stage). Remove from heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well; stir in nuts.
3. Transfer to two greased 13x9-in. baking pans. Bake at 200° 45 minutes, stirring once. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers. Yield: 2-1/2 quarts.
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