Carmel Corn

Carmel corn with salted peanuts.
Another of the recipes I roll out in the fall is that of Carmel corn.  This is a different recipe than my norm but it looked easy and good so I gave it a whirl and adapted it to what I had on hand.  The result was a "Cracker Jack" like corn complete with peanuts.  Newburgh Elementry School put out a cook book in 2004-05 called N. E. S.Cooking Rocks, and my Grandaughters were involved.  This is listed under Snacks and was given by Lu Ellsperman.


6 quarts of popped popcorn
2 C. brown sugar
2 sticks butter
1/2 C. Karo syrup
2 C. peanuts
1 t. vanilla
1 t. salt
1 t. baking soda

Pop the corn and sprinkle with the salted peanuts.  Set aside.  Preheat the oven to 250 degrees F.  Spray an cookie sheet or large roasting pan with cooking spray.

Boil the brown sugar, butter, and syrup for exactly 15 minutes.  Remove from the stove and add vanilla, salt, and baking soda. 

Pour the mixture over the popcorn and nuts in a large container and stir.  Bake on a cookie sheet or large roasting pan  in a preheated 250 degree  oven for 1 hour stirring every 15 minutes.

Cool on waxed paper and store in an airtight container. 

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