Confession: I'm completely, madly, deeply in love with caramel corn. It's an addiction really. I wish it was good for me...then I wouldn't feel so bad. But clearly I don't feel bad enough to stop eating it...and I also would love for you to join the obsession...so here you go...
Heavenly Caramel Corn
Ingredients
8 quarts popped corn (about 1 1/8 cups corn kernels)
1 cup almonds
½ cup walnuts
1 cup butter
2 cups brown sugar
1 teaspoon salt
1/2 cup dark corn syrup
1 teaspoon baking soda
2 cups brown sugar
1 teaspoon salt
1/2 cup dark corn syrup
1 teaspoon baking soda
Directions
Over medium heat, combine first four ingredients and boil
for 5 minutes. Remove from heat; stir in baking soda. Stir
well. Pour over 8 quarts popped corn, almonds, and walnuts. Stir to
coat well. Bake in large roaster or pan (I used a large roaster and a
large cookie pan at the same time) at 200 degrees for 1 hour, stirring every 15
minutes. Spread on parchment paper to dry.
1 comment:
Oh no you didn't.... that looks fantastic!!
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