Tuesday, June 18 2013, 10:06 AM MDT
Caramel Popcorn With Peanuts
As Aired January 22, 2013
Recipe Courtesy Chef Bryan Woolley
5 quarts popped popcorn
2 cups roasted shelled Virginia-type peanuts
1 cup butter or margarine (1/2 pound)
2 cups light brown sugar, firmly packed
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1) Place popped corn and peanuts in a large shallow 18 12 2-inch baking pan; keep warm in a 250 degree oven. Meanwhile, combine butter, brown sugar, corn syrup, and salt in a heavy 2-quart saucepan; cook and stir until sugar dissolves.
2) Bring to a boil and cook to firm ball stage (248 degrees on candy thermometer). Remove from heat and stir in baking soda. Remove popped corn and peanuts from oven; immediately pour a steady stream of syrup over popped corn and peanuts. Mix well.
3) Return to oven for 45 minutes, stirring every 15 minutes. Cool and store in an airtight container.
(Copyright 2013 Sinclair Broadcasting Group)