Caramel corn with peanuts
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Caramel corn with peanuts
Last updated 6/12/2012 12:43:01 AM. Recipe ID 2059. Report a problem with this recipe.
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      Title: Caramel corn with peanuts
 Categories: Candies
      Yield: 1 Servings
      2 qt Freshly popped corn (8 c.)
    1/2 c  Raw, shelled peanuts
    1/4 c  Packed light brn. sugar
      3 tb Unsalted butter
    1/4 c  Light corn syrup
    1/4 c  Light molasses
    1/2 ts Salt
    1/4 ts Vanilla extract or flavor
    1/4 ts Baking soda
  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

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Recipe ID 2059 (Apr 03, 2005)

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