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Slideshows: More Tasty Snacks 

Kate Jennings
March 2007

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Credit: © Leela Cyd

Recipe Summary

active:
20 mins
total:
2 hrs
Yield:
makes 18 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 225°. Line a baking sheet with parchment paper. Put the popcorn and peanuts in a large bowl.

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  • In a medium saucepan, combine the brown sugar, butter, corn syrup and salt and bring to a boil. Add the baking soda and cream of tartar and boil over moderate heat, stirring occasionally, until the syrup is deep amber, about 4 minutes. Pour the hot syrup over the peanuts and popcorn and stir with a wooden spoon until evenly coated. Spread the mixture on the baking sheet and bake until slightly dry, about 1 hour. The caramel corn will harden as it cools; let it cool completely.

  • Invert the caramel corn onto a cutting board. Peel off the paper and break into chunks before serving.

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