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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 20 |
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Because you don't need to pop the corn or use a candy thermometer, this is faster and easier than more traditional caramel corn recipes. To avoid messy cleanup, consider using a disposable aluminum roasting pan. Caroline Monroe, Clinton, Wisconsin Ingredients:
1 package (8 ounces) puffcorn curls or popped popcorn |
1 cup salted peanuts |
1 cup butter, cubed |
1 cup packed brown sugar |
1/2 cup light corn syrup |
1 teaspoon baking soda |
Directions:
1. Place Puffcorn curls and peanuts in a large roasting pan; set aside. In a large heavy saucepan, bring the butter, brown sugar and corn syrup to a boil, stirring occasionally; cook for 2 minutes. Remove from the heat and add baking soda; stir well (mixture will foam up). Pour over corn curl mixture and toss well to coat.
2. Bake at 250° for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Break apart and store in airtight containers. Yield: 5 quarts.
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