Crispy Caramel Corn Ingredients
3 1/2 quarts popped popcorn (about 1/2 cup unpopped)
1/2 cup cocktail peanuts
1/2 cup butter or margarine
1 cup firmly packed light brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda Instructions
Heat oven to 250 degrees F. Grease well a 15 x 10-inch jellyroll pan.
Place popped popcorn and peanuts in large well greased bowl.
Melt butter in large heavy saucepan; stir in brown sugar, corn syrup and salt;
bring to a boil. Reduce heat and boil for 5 minutes.
Remove from heat and stir in vanilla extract and baking soda.
Pour syrup over popcorn mixture and mix well. Spread on greased jellyroll pan.
Bake for 1 hour, stirring every 15 minutes.
Remove from oven and separate kernels when cool enough to handle.
Store in tightly covered containers.
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