CARAMEL POPCORN
6 quarts Popped corn (I use an air popper)
2 sticks (1 cup) Butter
2 cups Brown sugar
1 teaspoon Salt
1/2 cup Light Corn Syrup
1 teaspoon Vanilla Extract
1/2 teaspoon Baking Soda
2 to 3 cups Cocktail Salted Peanuts (optional)
Melt butter and stir in brown sugar, salt, and syrup. Stir continuously until the sugar is dissolved and begins to boil. Boil on low without stirring for 5 minutes. Remove from heat and add the vanilla extract and baking soda. Pour over popped corn and peanuts in a large roasting container and bake on 250 degrees F for 1 hour, stirring every 15 minutes. Allow to cool on the counter and break apart. Store in airtight canisters or bags
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