Caramel Corn I

Recipe View 5 mins Preheat your oven to 250 degrees F (120 degrees C). (5 minutes)

Recipe View 15 mins Pop the Popcorn: In a large, heavy-bottomed 4-quart saucepan, add 1 tablespoon of vegetable oil. Heat over medium-high heat. Once the oil is hot, add 1/2 cup of popcorn kernels. Cover and shake the pan gently but constantly to prevent burning. When the popping slows to almost a stop, remove from heat. Transfer the popped corn to a large bowl and place it in the preheated oven to keep warm. Repeat with the remaining oil and popcorn. (15 minutes)

Recipe View 10 mins Make the Caramel: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, and salt. Bring the mixture to a rolling boil, stirring constantly until the sugar is dissolved. Once boiling, stop stirring and continue to cook for exactly 5 minutes, allowing the caramel to reach a deep golden color. (10 minutes)

Recipe View 5 mins Combine and Coat: Remove the caramel from the heat and quickly stir in the baking soda and vanilla extract (the mixture will foam up slightly). Immediately add the peanuts, pecans, and almonds. Pour the hot caramel-nut mixture over the warm popcorn, and toss gently but thoroughly to coat every kernel. (5 minutes)

Recipe View 1 hrs Bake and Cool: Spread the coated popcorn in a single layer on two large, greased baking sheets. Bake for 45 minutes, stirring well every 15 minutes to ensure even baking. Remove from the oven and let cool completely on the baking sheets lined with aluminum foil or parchment paper. (1 hour)

Recipe View 5 mins Break Apart and Store: Once the caramel corn is completely cool and hardened, break it into pieces. Store in an airtight container at room temperature to maintain its crispness. (5 minutes)