What better way to ring in the new year than with this delicious Old-Fashioned Caramel Corn. It's sweet, crunchy, and totally addictive. When stored in an airtight container, the caramel corn will keep for several weeks, if it lasts that long!
8cupsfresh popped popcornabout 1/2 cup unpopped corn*
1cupunsalted dry roasted peanuts
Preheat oven to 250° F.
Place popped corn into a large bowl; add peanuts to the top.
Heat the butter, brown sugar, corn syrup, and salt in a small saucepan over medium high heat. Bring to a boil, stirring until butter is melted. Reduce heat to medium low; cook, undisturbed and uncovered, for 5 minutes.
Remove saucepan from heat and stir in baking soda and vanilla extract.
Pour the caramel over the peanuts and popcorn; stir to coat.
Spread the mixture onto an ungreased, aluminum foil lined baking sheet. Bake for one hour, removing every 15 minutes to stir.
Spread the mixture onto parchment paper to cool. It may seem sticky at first, but will dry as it cools.
Store in airtight container.
Yield: 9 cups.
Note: You can use Unflavored Skinny Pop rather than popping your own. Because the Skinny Pop is lightly salted, omit the salt from the caramel mixture.
Old-Fashioned Caramel Corn
Amount Per Serving
Calories 198Calories from Fat 99
% Daily Value*
Total Fat 11g17%
Saturated Fat 3g15%
Total Carbohydrates 22g7%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.