Here is a recipe for caramel popcorn (10 cups):
- 10 cups popped popcorn (plain)
- 2/3 cups dry roasted peanuts
- 2/3 cups light brown sugar
- 2 tablespoons and 2 teaspoons light corn syrup
- 1/4 teaspoon salt
- 1/3 cup and 1 teaspoon butter
- 1/8 teaspoon baking soda
- 1/2 teaspoon vanilla extract
Preheat oven to 250 degrees and grease a 9 x 13 inch pan. Add popcorn and dry roasted peanuts (distributed evenly) to the pan and set aside.
In a small saucepan, heat light brown sugar, light corn syrup, salt, and butter. Bring to a boil and stir consistently for 5 minutes. Remove from heat and mix in baking soda and vanilla extract. Pour sugar/caramel mixture over popcorn and dry roasted peanuts, then stir to coat. Place into preheated oven for 1 hour, stirring popcorn every 10 to 15 minutes to coat the popcorn well with the sugar/caramel mixture.
After 1 hour, remove from oven and spread caramel popcorn mix out on wax paper (I did this on our kitchen counter) and separate so it doesn't stick together. Let cool and serve. You can also store in an air tight container and store at room temperature or place into holiday tins and give out as gifts. Enjoy!
*If you or anyone you know is allergic to peanuts or you don't want to include them, just omit.
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