Peanutty-Caramel Popcorn

By mikeimmell

Caramel popcorn. If there's one sweet flavor I'm a fanatic about, it's caramel, and this buttery popcorn really satisfies that craving. I know many people think of caramel flavored popcorn, as a holiday treat but, I like to make it year-round. Especially, when it's movie night at our house. I've used all sorts of nuts in the past when I've made this popcorn, but, I always seem to come back to the classic peanut. Of course, you can leave out nuts altogether, and still enjoy the crispy coated caramel popcorn all on it's own.

Ingredients

• 6 quarts lightly salted popped popcorn [24 cups]
• 1 cup party or cocktail peanuts
• 1 1/2 cups butter [3 sticks]
• 2 cups light brown sugar
• 1 cup light corn syrup
• 1 tsp salt
• 1 tsp baking soda
• 1 1/2 tsp pure vanilla

Details

Preparation time 10mins
Cooking time 70mins
Adapted from scontent-b-ord.xx.fbcdn.net

Preparation

Step 1

Preheat the oven to 250°F. Spray two baking pans with butter cooking spray. [tip: I chose to use two disposable turkey roaster pans for easy clean-up] Divide the popcorn between the baking pans, and sprinkle the peanuts on top. I prefer the party or cocktail peanuts, and not the dry roasted for this popcorn, but, you can use your preference. Maker sure you pick out any loose unpopped kernels, also. Place the pans into the oven to warm while you make the caramel.

In a heavy bottomed saucepan, melt together the butter, brown sugar, corn syrup and salt.

Stir constantly until the mixture comes to a boil, then lower the heat and continue to boil for 5 minutes. Set a timer for this step. There's no need to stir it constantly, however, you should give it a good stir periodically to keep the caramel from sticking to the bottom.


Remove from the heat and add the vanilla and baking soda. Stir constantly. The soda will make the mixture foam, continue to stir until the foam begins to die down.


Divide the mixture between the two pans of warm popcorn and stir, stir, stir. I have found that if the popcorn is warmed before drizzling with caramel, that the caramel mixes into the popcorn more easily.



The popcorn won't all be perfectly coated at this stage.


Place the pans into the oven and bake for 1 hour stirring at 15 minute intervals. Spread the popcorn onto wax paper to cool. My family begins to grab this immediately while the caramel is still warm, so best of luck waiting until it cools! Store tightly covered at room temperature. Yield: 6 quarts