Peanut Caramel Corn
TOTAL TIME: Prep: 20 min. Bake: 45 min.
YIELD: 2 quarts.
A sweet, crunchy, lighter alternative to traditional caramel corn, this can’t-stop-eatin’-it treat won’t stick to fingers or teeth! It’s wonderful for gifts, too. —Lois Ward, Puslinch, Ontario
Ingredients
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8 cups air-popped popcorn
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1/2 cup salted peanuts
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1/2 cup packed brown sugar
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3 tablespoons light corn syrup
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4-1/2 teaspoons molasses
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1 tablespoon butter
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1/4 teaspoon salt
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1/2 teaspoon vanilla extract
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1/8 teaspoon baking soda
Directions
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1.
Place popcorn and peanuts in a large bowl coated with cooking spray; set aside.
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2.
In a large heavy saucepan, combine the brown sugar, corn syrup, molasses, butter and salt. Bring to a boil over medium heat, stirring constantly. Boil for 2-3 minutes without stirring.
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3.
Remove from the heat; stir in vanilla and baking soda (mixture will foam). Quickly pour over popcorn and mix well.
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4.
Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Remove from pan and place on waxed paper to cool. Store in an airtight container.
Nutrition Facts
1 cup: 181 calories, 6g fat (2g saturated fat), 4mg cholesterol, 155mg sodium, 30g carbohydrate (18g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.
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