Caramel Corn
Taste of Home
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"For years I've taken this snack to our church retreat," says Nancy Breem of Canastota New York. "I take it in two containers—one for each night—so it doesn't all disappear the first night. Other church members tell us that if we can't attend, we should just send the caramel corn."
SERVINGS: 48
CATEGORY: Appetizer
METHOD: Baked
TIME: Prep: 10 min. Bake: 1 hour
Ingredients:
- 12 quarts plain popped popcorn
- 1 pound peanuts
- 2 cups butter, cubed
- 2 pounds brown sugar
- 1/2 cup dark corn syrup
- 1/2 cup molasses
Directions:
Place popcorn in two large bowls. Stir 1/2 pound nuts into each bowl. In a Dutch oven, combine the remaining ingredients. Bring to a boil over medium heat; cook and stir for 5 minutes.
Pour half of syrup over each bowl of popcorn and stir to coat. Transfer coated popcorn into a large roasting pan. Bake at 250° for 1 hour. Remove from the oven and break apart while warm. Cool. Store in airtight containers. Yield: 48 servings ( 1 cup per serving).