Ingredients for Caramel Corn With Peanuts
- 16 cups popped popcorn
- 1 pound (16 ounces) salted peanuts
- 1 cup (2 sticks) unsalted butter
- Brown Sugar
- Dark Corn Syrup
- Molasses
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How to Make Caramel Corn With Peanuts
- Pop enough popcorn to fill two very large bowls (approximately 16 cups popped).
- Add 1/2 pound (8 ounces) of salted peanuts to each bowl.
- In a 5-quart saucepan, combine the following ingredients: 1 cup (2 sticks) unsalted butter, 1 cup packed light brown sugar, 1/2 cup granulated sugar, 1/2 cup light corn syrup, 1/4 cup water, 1 teaspoon salt, 1/2 teaspoon vanilla extract.
- Bring the mixture to a rolling boil over medium heat, stirring constantly. Boil for exactly 5 minutes, without stopping stirring.
- Evenly pour the hot caramel sauce over the popcorn in both bowls. Stir vigorously until each piece of popcorn and peanut is thoroughly coated.
- Spread the coated popcorn in a large, lightly greased roasting pan (or two smaller pans).
- Bake at 250°F (120°C) for 60 minutes, stirring halfway through to ensure even cooking and prevent sticking.
- Remove from oven and let cool slightly. Break apart the caramel corn into smaller pieces while it's still warm.
- Store in airtight containers at room temperature for up to a week (if it lasts that long!).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
344g
Fat
111g
Carbs
41g
