Carmel Popcorn and Peanuts
Carmel Popcorn and Peanuts
5 quarts popped popcorn
2 cups roasted shelled
Virginia-type peanuts
1 cup butter or margarine
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2 cups light brown sugar, firmly packed
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
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Place popped corn and peanuts in a large shallow 18 12 2-inch baking pan; keep warm in a 250 degree oven.
Meanwhile, combine butter, brown sugar, corn syrup, and salt in a heavy 2-quart saucepan; cook and stir
until sugar dissolves. Bring to a boil and cook to firm ball stage (248 degrees on candy thermometer).
Remove from heat and stir in baking soda. Remove popped corn and peanuts from oven; immediately pour a
steady stream of syrup over popped corn and peanuts. Mix well. Return to oven for 45 minutes, stirring
every 15 minutes. Cool and store in an airtight container.
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