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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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A sweet, crunchy, lighter alternative to traditional caramel corn, this canât-stop-eatinâ-it treat wonât stick to fingers or teeth! Wonderful for gifts, too. âLOIS WARD, PUSLINCH, ONTARIO Ingredients:
8 cups air-popped popcorn |
1/2 cup salted peanuts |
1/2 cup packed brown sugar |
3 tablespoons light corn syrup |
4-1/2 teaspoons molasses |
1 tablespoon butter |
1/4 teaspoon salt |
1/2 teaspoon vanilla extract |
1/8 teaspoon baking soda |
Directions:
1. Place popcorn and peanuts in a large bowl coated with cooking spray; set aside.
2. In a large heavy saucepan, combine the brown sugar, corn syrup,
3. molasses, butter and salt. Bring to a boil over medium heat, stirring constantly. Boil for 2-3 minutes without stirring.
4. Remove from the heat; stir in vanilla and baking soda (mixture will foam). Quickly pour over popcorn and mix well.
5. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Remove from pan and place on waxed paper to cool. Store in an airtight container. Yield: 2 quarts.
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