Caramel Corn with Peanuts

I love caramel corn. Namely because it has caramel. I love anything caramel. But the sweet and salty combination of caramel corn is totally irresistible to me. I love this recipe because it is easy, makes absolutely delicious caramel corn, and makes wonderful little gifties. If you need something to take to a party, or small little gifts for the weekend, look no further than your stove top and this recipe!

Start by popping the popcorn. Then transfer it to two large bowls.



Sift through the popcorn with your (*clean*) hands to pick out any unpopped kernels.

Now, on to the really good part (the caramel, in case you're wondering). In a large saucepan over medium heat, melt the butter. Add the corn syrup,



brown sugar,



and salt. Bring to a boil while stirring.



Now that the mixture is boiling, reduce the heat to medium low and cook and stir for about 3 minutes. Remove from the heat and add the vanilla



and baking soda.



Adding baking soda will make the mixture bubble up! Be careful, because it will be hot!



Now pour the caramel evenly over the two bowls of popcorn



and mix carefully. Add the peanuts



and mix gently to incorporate the peanuts and coat all the popcorn. Spray two large rimmed baking sheets with non stick cooking spray, then pour out the popcorn onto the two baking sheets.



Bake the caramel corn for an hour, stirring every twenty minutes. When you stir it, rotate the baking sheets from top to bottom and vice versa. Now the caramel corn will be a deep caramel color - beautiful!



Don't try it too soon - it will be hot! But after it's cooled to room temperature, bag it up for gifts,



or transfer to an air tight container. The caramel corn will keep in an air tight container on the counter top for about 1 week. But I doubt it will last that long...

Merry Christmas!

One year ago: Cranberry Apple Coffee Cake
Two years ago: Cranberry Bread

Find more great stuff at Turning the Table Thursday, It's a Keeper, Full Plate Thursday, Sweet Treats Thursday, Bake with Bizzy, Crazy Sweet Tuesday.

Caramel Corn with Peanuts

3/4 cup unpopped popcorn kernels
1 cup butter
2 1/4 cups brown sugar
3/4 cup corn syrup
1/2 tsp. salt
2 tsp. vanilla
1 tsp. baking soda
2-3 cups roasted, salted peanuts

Pop the popcorn kernels and place the popcorn in a large bowl, sifting through to remove the unpopped kernels.

In a large saucepan over medium heat, melt the butter. When melted add the brown sugar, corn syrup, and salt. Bring to a boil while stirring. Once the mixture starts boiling, reduce the heat to medium-low and simmer, stirring often, for 3 minutes. The mixture will be slightly thickened. Take the pot off the heat and stir in the vanilla and baking soda. The mixture will bubble so be careful. Pour the caramel over the popcorn and mix slightly. Add the peanuts and mix well but gently (so you don’t break apart the popcorn) until the popcorn is evenly coated and the peanuts are distributed through the mixture.

Turn the popcorn out onto two large greased baking sheets, spreading into an even layer. Bake the popcorn at 250 for one hour, stirring and tossing every 20 minutes. Rotate the baking sheets every time you stir. The popcorn will deepen in color and harden a bit as the caramel bakes and sets. Cool the popcorn to room temperature. Store in an airtight container for up to 2 weeks.

Recipe Source: My Kitchen Cafe