Ingredients with Measurements:
- 8 cups popped popcorn
- 1 cup roasted peanuts
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1/4 cup light corn syrup
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp vanilla extract
Special equipment needed:
- Large mixing bowl
- Large saucepan
- Wooden spoon
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 250°F.
2. In a large mixing bowl, combine the popped popcorn and roasted peanuts. Set aside.
3. In a large saucepan, melt the butter over medium heat.
4. Add the brown sugar, corn syrup, and salt to the saucepan. Stir until the sugar has dissolved.
5. Bring the mixture to a boil, stirring constantly.
6. Once the mixture has reached a boil, let it boil for 5 minutes without stirring.
7. Remove the saucepan from the heat and stir in the baking soda and vanilla extract. The mixture will foam up.
8. Pour the caramel mixture over the popcorn and peanuts. Use a wooden spoon to stir until the popcorn and peanuts are evenly coated.
9. Spread the caramel corn mixture onto a baking sheet lined with parchment paper.
10. Bake for 1 hour, stirring every 15 minutes.
11. Remove from the oven and let cool completely before serving.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Preheat oven to 250°F.
Serving size:
This recipe makes 8 servings.
Nutritional information:
Per serving:
Calories: 380
Fat: 21g
Saturated Fat: 8g
Cholesterol: 30mg
Sodium: 330mg
Carbohydrates: 46g
Fiber: 3g
Sugar: 33g
Protein: 6g
Substitutions for ingredients:
- Roasted almonds or cashews can be substituted for peanuts.
- Light brown sugar can be used instead of dark brown sugar.
- Honey or maple syrup can be used instead of corn syrup.
Variations:
- Add 1/2 tsp cinnamon to the caramel mixture for a spiced flavor.
- Add 1/2 cup chocolate chips to the popcorn mixture before pouring the caramel over it.
- Add 1/2 cup dried cranberries or raisins to the popcorn mixture for a sweet and tart flavor.
Tips and tricks:
- Use an air popper to make the popcorn for a healthier option.
- Stir the caramel mixture constantly while it is boiling to prevent burning.
- Let the caramel corn cool completely before storing to prevent it from becoming soggy.
Storage instructions:
Store the caramel corn in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat the caramel corn, spread it out on a baking sheet and bake at 250°F for 10 minutes.
Presentation ideas:
Serve the caramel corn in a large bowl or individual cups.
Garnishes:
Sprinkle sea salt over the caramel corn for a salty-sweet flavor.
Pairings:
Serve the caramel corn with a glass of cold milk or a cup of hot cocoa.
Suggested side dishes:
Serve the caramel corn with fresh fruit or a vegetable platter for a balanced snack.
Troubleshooting advice:
- If the caramel corn is too sticky, bake it for an additional 10-15 minutes.
- If the caramel corn is too dry, add a little more butter to the caramel mixture.
Food safety advice:
- Use oven mitts when handling the baking sheet.
- Let the caramel corn cool completely before serving to prevent burns.
Food history:
Caramel corn has been a popular snack in the United States since the late 1800s.
Flavor profiles:
This recipe has a sweet and salty flavor with a crunchy texture.
Serving suggestions:
Serve the caramel corn as a snack or dessert.
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