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    Oven-Made Caramel Corn


    Source of Recipe


    Shirley Oliver

    Recipe Introduction


    Makes lots

    List of Ingredients




    6 quarts freshly popped corn (I use the air popper)
    1 cup dry roasted peanuts
    1 cup pecanhalves or pieces (or 2 or more cups any nuts)
    1 cup butter
    1 cup firmly packed brown sugar
    1 cup sugar
    1/2 cup light corn syrup
    1 tsp. salt
    1/2 tsp. baking soda

    Recipe



    Combine popped corn and nuts in a large roasting pan. I spray the pan first, not so difficult to clean then.

    Melt butter, stir in sugars, corn syrup and salt. Bring to a boil, boil 5 minutes stirring often (temperature will be about 244 degrees F. ) Remove from heat, stir in soda.

    Pour sugar mixture over popped corn and nuts; stir well. Bake at 250 degrees for 45 minutes, stirring it once or twice during baking. Cool. Store in an airtight container.

    It might keep long, but doesn't at my house.

 

 

 

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