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© Frances Janisch

Recipe Summary

active:
15 mins
total:
45 mins
Yield:
makes 3 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a large baking sheet with lightly buttered parchment paper or foil. In a medium saucepan, combine the sugar, corn syrup and water and bring to a boil. Wash down the side of the saucepan with a wet pastry brush. Cook the syrup over moderate heat without stirring, until a medium amber caramel color forms, about 7 minutes. Remove from the heat and carefully stir in the butter and salt until melted. Add the popcorn and peanuts and carefully stir to coat all of the pieces. Pour the caramel corn onto the buttered sheet and spread in an even layer. Drizzle any remaining caramel on top. Let cool for 30 minutes, then break the caramel corn into pieces.

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Serve With

Butterscotch Crème Brûlée with Caramel Corn.

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