Wednesday, January 15, 2014
8 cups popped popcorn (about 1/2 cup unpopped kernels)
2 Tbs. Corn syrup (or 1 Tbs. Water and 1 Tbs. Sugar)
3/4 cup packed brown sugar
1/4 cup butter (1/2 stick)
1/4 tsp. vanilla
1/4 tsp salt
1/4 tsp. baking soda
1 cup peanuts (optional)
1. Preheat oven to 300 degrees F. Line a rimmed baking sheet with parchment paper; set aside.
2. In a small saucepan, whisk together the brown sugar, corn syrup, butter, and salt, and bring to a simmer over medium-high heat.Cook 3 minutes.
3. Turn off the heat, and whisk in the vanilla and baking soda. Immediately pour the hot mixture over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn until all of the popcorn is coated. Gently stir in the peanuts, and transfer the mixture to the prepared baking sheet, spreading it out.
4. Bake for 15 hour, stirring halfway through. Remove from the oven, and cool for 5-10 minutes. Gently break up the popcorn. Serve immediately, or store in an airtight container for up to 5 days.