Caramel Corn With Peanuts Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 quart: Freshly popped corn, 8 c.
1/2 cup: Raw, shelled peanuts
1/4 cup: Packed light brn. sugar,
3 tbsp: Unsalted butter,
1/4 cup: Light corn syrup,
1/4 cup: Light molasses,
1/2 tsp: Salt,
1/4 tsp: Vanilla extract or flavor,
1/4 tsp: Baking soda,
Directions:
1) Preheat oven to 250 F. 2) Spread popcorn in lge, well-buttered
roasting pan. Sprinkle peanuts on top and set pan aside. 3) In heavy
saucepan, combine sugar, butter, corn syrup, molasses, and salt. Stir
over med. heat until the mixture boils. Continue boiling gently,
without stirring, until a candy-jelly thermometer in syrup reads 250
F. Remove from heat and stir in the vanilla and baking soda. 4) Pour
the syrup over the popcorn and peanuts and rapidly mix with a spatula
to coat the pcs. evenly. 5) Bake caramel corn in preheated oven for 1
hr, stirring occasionally, then cool the candy in the pan. 6) Slip
the cooled candy out of the pan with spatula and break into fairly
large chunks. Store airtight up to 1 wk.
Yield: 6 to 7 cups
Source from luhu.jp
roasting pan. Sprinkle peanuts on top and set pan aside. 3) In heavy
saucepan, combine sugar, butter, corn syrup, molasses, and salt. Stir
over med. heat until the mixture boils. Continue boiling gently,
without stirring, until a candy-jelly thermometer in syrup reads 250
F. Remove from heat and stir in the vanilla and baking soda. 4) Pour
the syrup over the popcorn and peanuts and rapidly mix with a spatula
to coat the pcs. evenly. 5) Bake caramel corn in preheated oven for 1
hr, stirring occasionally, then cool the candy in the pan. 6) Slip
the cooled candy out of the pan with spatula and break into fairly
large chunks. Store airtight up to 1 wk.
Yield: 6 to 7 cups
Source from luhu.jp
Tags
Candies