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Carmel Corn Crunch




Source of Recipe


RC


List of Ingredients




3 ½ quarts popped popcorn (about ½ cup unpopped, or 2 to 3 microwave bags)
• ½ to 1 cup peanuts
• ½ cup (1 stick) butter or margarine
• 1 cup packed light brown sugar
• ¼ cup light corn syrup
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• ¼ teaspoon baking soda

Recipe



Generously grease a 15-by-10-inch baking sheet. Place the popped popcorn and the peanuts in a large, well-buttered bowl and toss to distribute.

Melt the butter in a heavy saucepan. Stir in the brown sugar, corn syrup and salt, and bring to a boil. Reduce heat just enough to keep the mixture at a light boil for 5 minutes; do not stir. Remove from heat; carefully stir in the vanilla and baking soda. Heat oven to 250 degrees.

Pour syrup evenly over the popcorn mixture and toss with a wooden spoon. Spread in a single layer on the prepared baking sheet. Bake 1 hour, stirring every 15 minutes or so. Remove from oven and, when popcorn is cool enough to handle, break into pieces. Makes about 15 cups.