Caramel Corn

By gina62_cooks

Ingredients

• 3 TBSP canola oil
• 1/4 cup popcorn kernels
• 6 TBSP unsalted butter, cut into pieces
• 1/3 cup packed light brown sugar
• 3 TBSP light corn syrup
• 1 tsp vanilla
• 1/4 tsp kosher salt
• 1/4 to 1/2 cup peanuts

Preparation

Step 1

Heat oven to 300. Spray a rimmed baking sheet with cooking spray.
Heat the oil in a large saucepan over medium heat. Add the popcorn kernels, cover, and cook, shaking the pan constantly once the kernels begin to pop, until there is a 2- to 3-second interval between pops, 5 to 7 minutes. Transfer to a large bowl. Add the peanuts.
In a medium saucepan, combine the butter, sugar and corn syrup. Cook over medium heat, stirring frequently, til the mixture bubbles and lightens in color, 3 to 5 minutes. Stir in the vanilla and salt. Pour over the cooked popcorn and, with a rubber spatula, toss to coat.
Spread the popcorn mixture on the prepared baking sheet and bake, tossing once, until deep amber, 30 to 35 minutes. Remove from oven, toss, and let cool on the baking sheet. (The popcorn will crisp as it cools.)

The caramel corn will keep in an airtight container at room temp for up to 1 week.