Wednesday, October 10, 2012

Heavenly Caramel Corn

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 here you go...

Heavenly Caramel Corn

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

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:

Nicki Behnke said...

Oh no you didn't.... that looks fantastic!!