Caramel Corn
Mmmmm, caramel corn.
Ingredients
- 7 quarts plain popped popcorn
- 2 cups dry roasted peanuts optional
- 2 cups brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon salt
- 1 cup margarine
- 1/2 teaspoon baking soda
Instructions
- Place the popped popcorn into two shallow greased baking pans.
- Add the peanuts to the popped corn if using. Set aside.
- Preheat the oven to 200 degrees F (120 degrees C).
- Combine the brown sugar, corn syrup, margarine and salt in a saucepan.
- Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
- Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy.
- Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
- Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes.
- Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces.
- Allow to cool completely, then store in airtight containers or resealable bags.
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