Wednesday, December 22, 2010

Caramel Corn

If you can't have Garrett's - make this!

- Jessica Hall, with slight modifications

1 cup butter
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
6 quarts plain popped popcorn (about 2/3 cup unpopped kernals)

2 cups dry roasted peanuts (optional)

Pop popcorn and divide between two baking sheets (non-stick are great).  

Preheat oven to 250 degrees. 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. (Comes to about 250-255 degrees)

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 and 15 minutes, stirring 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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