This is an addictive caramel corn recipe that Mom used to make around Christmas or other holiday gatherings. We finished off an entire batch once with the Thorens while watching a Fourth of July Fireworks display in Colorado.
- total time:
- 1 hr
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1/4 cup light corn syrup
- 1/2 cup water
- 1 teaspoon vinegar
- 1/2 cup butter or margarine
- 1/4 teaspoon salt
- 2-3 cups peanuts
- 6 cups popped popcorn (Mom always preferred the white popcorn)
Combine first seven ingredients in a saucepan and cook over medium heat until it reaches “hard crack” on the candy thermometer.
Stir nuts into the pan to coat and then pour over the popcorn in a large bowl.
Turn mixture out onto greased cookie sheet or waxed paper and allow to cool. Break into pieces afterward and store in airtight container.
Check syrup for the "hard crack" by dropping a small amount of syrup into a cup of cold water. If it breaks easily, the syrup is done. Do not overcook or it will be too hard and taste burned.
Source: Jan Ries