Caramel Corn I The Best Recipes

Friday, June 23, 2017

Caramel Corn I

"This caramel corn is awesome for Monday night time soccer. The assortment of nuts makes it deluxe caramel corn. It takes a chunk of time, but is extra than really worth it."

Ingredients :

five tablespoons vegetable oil
2 half of cups unpopped popcorn
1 cup butter
2 cups packed brown sugar
half cup light 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 degrees F (120 tiers C).
Add 1 tablespoon of the oil to a four quart saucepan, and warmth over high warmness. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from warmness. Place popped corn in oven to keep 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 with out stirring for five minutes. Remove from heat.
Stir baking soda, vanilla, peanuts, pecans, and almonds into brown sugar aggregate. Quickly pour nut combination over heat popcorn, and toss till properly covered. Spread on greased cookie sheets.
Bake for forty five mins, stirring well every 15 minutes. Cool on aluminum foil, and store in an air-tight field.

Notes :

Reynolds® Aluminum foil may be used to keep meals wet, prepare dinner it calmly, and make easy-up less difficult.

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