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Directions:
Heat oven to 250° F. Combine popcorn and peanuts in roasting pan; set aside.
Combine brown sugar, corn syrup, butter and salt in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (8 to 10 minutes). Continue cooking, stirring occasionally, until candy thermometer reaches 238° F or small amount of mixture dropped into ice water forms a soft ball (3 to 5 minutes).
Remove from heat; stir in baking soda. Pour mixture over popcorn, stirring until all popcorn is coated. Bake, stirring every 15 minutes, for 1 hour or until caramel corn is crisp. Remove from pan immediately. Cool completely, stirring occasionally. Store in tightly covered container.
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