dulcis serenus

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Caramel Corn September 10, 2011

So, I’ve been out of contact for a while and, for that, I am sorry.  I’ve had a busy couple of months with surprisingly little baking, until now.  We’ve moved again; we’re still in the wonderful city of Austin, but in a much better location, and I’m really loving our new house.  The kitchen is a little dated, but there is lots of counter space and, my favorite thing, a double oven, which I have been putting to good use the last couple of days.  Our friends have twins and tomorrow is the little ones’ first birthday party.  I am super excited about this as their mother and I have been diligently meeting, planning, and crafting for the past three weeks or so.  (I must say that my Cricut machine has been put to very good use.)  It is going to be amazingly adorable, and I get to make almost all of the baked goods!  Everyone refers to the twins as “The Peanuts” so the majority of the food at this birthday extravaganza is going to involve peanuts, including this amazing Caramel Corn.

Here’s what you need:

7 cups plain popcorn, popped

2 cups peanuts

2 cups brown sugar

1/2 cup light corn syrup

1 tsp salt

1 cup unsalted butter

1/2 tsp baking soda

1 tsp vanilla

Here’s what you do:

Place the popped popcorn into two greased baking pans.  I used disposable roasting pans.  Add the peanuts to the popcorn.  Set aside.

Preheat the oven to 250 degrees F.  Combine the brown sugar, corn syrup, butter and salt in a saucepan.  Bring to a boil over medium heat, stirring occasionally.  Bring to boil and continue boiling for 5 minutes while stirring constantly.

Remove the caramel mixture from the heat, and stir in the baking soda and vanilla.  The mixture will become lighter and foamy.  Immediately pour over the popcorn in the pans, and stir to coat.  Don’t worry about getting all of the corn coated; the caramel will spread out as you bake and stir it.

Bake for 1 hour, stirring every 15 minutes.  Line your counter top with waxed paper.  Pour the caramel corn out onto the waxed paper and separate the pieces.  Allow to cool completely, then store in airtight containers.


5 Responses to “Caramel Corn”

  1. Believe me, this stuff is like crack…so delicious. Best I’ve ever had, and I’ve had a lot of caramel corn!

  2. Joseph Says:

    Looks good to me. Sneak that stuff into the movies! WHAT?!

  3. pforpeanuts Says:

    I think this was the biggest hit of the party, after the babies of course.

  4. […] Caramel corn with peanuts – Thank you Kristin. I think this was the biggest hit next to The Elvis. Pickles – A […]

  5. […] my job, and quite honestly, I’ve been slacking.  I posted right before the party about the Caramel Corn that I made, but never made it around to telling you about the amazing cupcakes.  We decided that […]

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