Homemade Caramel Corn with pics Recipe

How to make it

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• 1. Preheat Oven to 300.
• 2. On a baking sheet with sides, spread out cooked popcorn and set a side.
• 3. In a medium-sized heavy saucepan, combine sugar, corn syrup, butter and salt.
• 4. Bring to a boil over medium-low heat, stirring occasionally to dissolve the sugar.
• 5. Cook until the mixture reaches 250 on a candy thermometer and is at the hard-ball stage or for me it just looks really melted, about 3 minutes. I never use a thermometer for this.
• 6. Remove the pan from the heat and stir in baking soda. It foams.
• 7. Immediately pour the mixture over the popcorn (and nuts), stirring the mess until most of the kernels are coated.
• 8. Bake the popcorn mix for 15 minutes. Stir, coating any kernels that were not coated at the beginning, and bake for 5 more minutes.
• 9. Remove from the oven and let cool for 2 minutes. With a wooden spoon or spatula, stir the popcorn as it continues to cool, coating it evenly and breaking up any large clumps.
• 10. Popcorn can be stored in an air tight container in a cool place for up to 1 week. Now why would it even last that long before it was eaten?
• 11. I used one of my big plastic bowls to stir the popcorn and melted ingredients and then scraped onto the backing sheet. I lightly sprayed the bowl with canola oil so the stuff would not stick.
• 12. Anyway, this tastes so good and I really love the Spanish peanuts.
• 13. It really is easy. Pop the corn, melt the stuff, pour, mix, stir, bake, cool and eat. Enjoy JJ