Caramel Corn I Popular Recipes

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Caramel Corn I

"This caramel corn is extraordinary for Monday night time soccer. The assortment of nuts makes it deluxe caramel corn. It takes a piece of time, but is more than well worth it."

Ingredients :

5 tablespoons vegetable oil
2 half cups unpopped popcorn
1 cup butter
2 cups packed brown sugar
half of cup mild corn syrup
1 teaspoon salt
half of teaspoon baking soda
1 teaspoon vanilla extract
1 cup peanuts
1 cup chopped pecans
1 cup almonds

Instructions :

Prep :	Cook : 25M	Ready in :

Preheat oven to 250 tiers F (one hundred twenty ranges C).
Add 1 tablespoon of the oil to a four quart saucepan, and warmth over high warmness. When oil is warm, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, do away with from warmness. Place popped corn in oven to preserve warm. Repeat till all corn has been popped. Set aside.
Melt margarine or butter in a medium saucepan, after which stir in brown sugar, syrup, and salt. Bring to a rolling boil, stirring continuously; boil without stirring for 5 minutes. Remove from warmth.
Stir baking soda, vanilla, peanuts, pecans, and almonds into brown sugar combination. Quickly pour nut mixture over heat popcorn, and toss till properly covered. Spread on greased cookie sheets.
Bake for forty five mins, stirring properly each 15 mins. Cool on aluminum foil, and save in an air-tight container.

Notes :

Reynolds® Aluminum foil may be used to maintain food wet, cook dinner it flippantly, and make smooth-up easier.

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