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.
Fresh-popped popcorn is delicious with just butter and salt—and it’s even better made into these crunchy snacks, from sweet to spicy.