For years I've taken this snack to our church retreat 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. —Nancy Breen, Canastota, New York
- 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
- Preheat oven to 250°. Place popcorn in two large bowls. Add 1/2 pound peanuts to each bowl. In a Dutch oven, combine remaining ingredients. Bring to a boil over medium heat; cook and stir 5 minutes.
- Pour half of the syrup over each bowl of popcorn and stir to coat. Transfer to large roasting or 15x10x1-in. baking pans. Bake 1 hour, stirring every 15 minutes.
- Remove from oven and break apart while warm. Cool completely. Store in airtight containers. Yield: 12 quarts.
Originally published as Caramel Corn in Taste of Home February/March 1994, p64
Reviews for Caramel Corn
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review