Oven-baked caramel corn, a crunchy popcorn and peanut snack, will disappear fast.
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20 cups plain popped popcorn
1 cup dry roasted peanuts
2 cups firmly packed brown sugar
1/2 cup dark corn syrup
1 cup Land O Lakes® Butter
1/2 teaspoon salt
1/2 teaspoon baking soda
Heat oven to 250°F. Combine popcorn and peanuts in roasting pan; set aside.
Combine brown sugar, corn syrup, butter and salt in 2-quart saucepan. Cook over medium heat 8-10 minutes, stirring occasionally, until mixture comes to a full boil. Continue cooking 3-5 minutes, stirring occasionally, until candy thermometer reaches 238° F or small amount of mixture dropped into ice water forms a soft ball.
Remove from heat; stir in baking soda. Pour mixture over popcorn, stirring until all popcorn is coated. Bake 1 hour, stirring every 15 minutes, until caramel corn is crisp. Remove from pan immediately. Cool completely, stirring occasionally. Store in tightly covered container.
Explore reviews fromour online community
I found this recipe in a holiday booklet by Land O' Lakes about 8 years ago and have made it dozens of times since. It is perfect. When I spread it on the wax paper to cool, I sprinkle it lightly with Sea Salt for that addictive salty and sweet combo. We have a huge United Way bake sale every year and I make lots of bags of my special sea salt caramel corn and it's usually one of the first things to sell out!
Fresh-popped popcorn is delicious with just butter and salt — and it’s even better made into these crunchy snacks, from sweet to spicy.
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