Friday, November 22 2013, 05:24 PM MST
Caramel Popcorn with Peanuts
As Aired on November 22, 2013
Recipe Courtesy Chef Bryan Woolley
5 quarts popped popcorn
2 cups roasted shelled Virginia-type peanuts
1 cup butter (1/2 pound)
2 cups light brown sugar, firmly packed
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1.) Place popped corn and peanuts in a large shallow 18 × 12 × 2-inch baking pan; keep warm in a 250 degree oven.
2.) Meanwhile, combine butter, brown sugar, corn syrup, and salt in a heavy 2-quart saucepan; cook and stir until sugar dissolves.
3.) Bring to a boil and cook to firm ball stage (248 degrees on candy thermometer).
4.) Remove from heat and stir in baking soda. Remove popped corn and peanuts from oven; immediately pour a steady stream of syrup over popped corn and peanuts. Mix well.
5.) Return to oven for 45 minutes, stirring every 15 minutes. Cool and store in an airtight container.