Ingredients
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1
-
1
-
2
-
1/2
-
1
-
1
-
1/2
-
-
-
-
-
-
-
-
Directions
Poppycock,My sister makes this at Christmas time and gives it to all her employees. They look forward to it each year. I made this last year and it was a real hit. Love it.,Can you store caramel popcorn in the fridge?,I decided to halve the recipe and used about 6 cups of leftover popcorn,. I added 1-1/2 cups of roasted salted peanuts and spread the popcorn and peanuts in a buttered jellyroll pan. In a 2-quart nonstick saucepan I melted 1 stick of butter (1/2 cup) and substituted 1 cup of coconut sugar instead of using brown sugar. I stirred in 1/4 cup light corn syrup and cooked over medium heat about a minute until the mixture came to a boil, then lowered the heat and stirred constantly for an additional 4 minutes. After removing the pot from the stove I quickly stirred in 1/2 tsp. vanilla and 1/4 tsp baking soda (no salt since the butter was sallted), then poured the mixture over the popcorn/peanuts in the jellyroll pan. Using two forks, Ij stirred until all was coated and then placed into a 250-degree preheated oven for 30 minutes. Stirred mixture and returned to the oven for an additional 30 minutes. Cool and break into pieces.
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Steps
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1
Done
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In a Large Pan Melt the Butter. |
|
2
Done
|
Add Brown Sugar, White Karo and Salt and Cook For 5 Minutes Stirring Occasionally. |
|
3
Done
|
Remove from Stove and Add Butter Flavoring Extract and Soda. |
|
4
Done
|
Stir in Almonds, Peanuts or Other Nuts of Choice. |
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5
Done
|
in a Very Large Pan or Bowl Pour Caramel Syrup Over Popcorn. |
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6
Done
|
Stir Quickly to Coat. |
|
7
Done
|
Pour Out on Cookie Sheets. |
|
8
Done
|
Bake at 250 Degrees For 1 Hour Turning Mixture Halfway Through Baking With a Spatula. |
|
9
Done
|
Cool Slightly, Break Apart and Store When Cooled Completely in Air Tight Bags or Jars. |
