If anyone likes Cracker Jacks, you will eat this caramel corn until you POP! We perfected this recipe as a Super Bowl party treat. I have made too many batches and am embarrassed to say I have eaten more than my share of each one.
The recipe is:
3 Quarts Popped Popcorn About 1/2 cup kernels (I used Orville Redenbacher WHITE corn and pop using an AIR popper)
1 cup packed brown sugar
1/2 cup Karo light corn syrup
1/2 cup butter
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp vanilla
1 Cup RAW Almonds
1/2 Cup RAW cashews
1/2 Cup RAW pecans
Large mixing bowl
Wooden mixing spoon
Pop the popcorn. Separate the popped kernels from any of the unpopped kernels. Put in a BIG mixing bowl. Salt very lightly.
Prepare an area to receive the hot coated popcorn.
Layout a 24" x 24" (appr.) area of wax paper.
In medium sauce pan combine brown suger, corn syrup, butter, and salt. Bring to a boil over medium heat stirring constantly.
When mixture reaches 240 degrees add the RAW almonds, stir thoroughly
When temp reaches 270 degrees add RAW cashews mix thoroughly
When temp reaches 285 add Pecans, mix thoroughly
The nuts will actually roast in the hot mixture so use RAW nuts or they will burn.
When mixture reaches 300 degrees, remove from heat, stir in baking soda and vanilla. It will become foamy. Stir until the baking soda is completely disolved.
Pour over popcorn.
Stir thoroughly to completely coat the popcorn and evenly distribute the nuts. It gets sticky in a hurry so you will have to work a bit fast. Pour the caramel corn onto the wax paper, spread out as much as you can.
Allow to cool completely before packaging. (It tastes great warm!)
Break into pieces of desired size. Store in air tight containers or Ziploc bags.
I hope the video answers any questions you have. Check it out! And please tell me what you think!
Working with sugar can be a bit intimidating but don't worry... it's all about temperature so watch the thermometer (I use a digital one) and you will be fine.
Also visit http://www.gourmetcandymaker.com for more recipes.