2012 Peanut Caramel Corn

By boandozzy

1 cup equals 181 calories, 6 g fat (2 g saturated fat), 4 mg cholesterol, 155 mg sodium, 30 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat. Originally published as Peanut Caramel Corn in Healthy Cooking December/January 2012, p46

Ingredients

• 8 cups air-popped popcorn
• 1/2 cup salted peanuts
• 1/2 cup packed brown sugar
• 3 tablespoons light corn syrup
• 4-1/2 teaspoons molasses
• 1 tablespoon butter
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon baking soda

Details

Servings 8
Preparation time 20mins
Cooking time 65mins
Adapted from tasteofhome.com

Preparation

Step 1

Place popcorn and peanuts in a large bowl coated with cooking spray; set aside.

In a large heavy saucepan, combine the brown sugar, corn syrup, molasses, butter and salt. Bring to a boil over medium heat, stirring constantly. Boil for 2-3 minutes without stirring.

Remove from the heat; stir in vanilla and baking soda (mixture will foam). Quickly pour over popcorn and mix well.

Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Remove from pan and place on waxed paper to cool. Store in an airtight container.
Yield: 2 quarts.