Almost-Famous Caramel Corn
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
56
Spice
51
Sweetness
58
Sourness
45
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
Put the vegetable oil and a few test popcorn kernels in a large pot
2
Heat over medium-high heat until the kernels pop, then carefully add the remaining kernels in a single layer
3
Cover and cook, shaking the pot, until there are several seconds between pops
4
Transfer the popcorn to a bowl
5
Lightly oil a baking sheet
6
Wipe out the pot, then add the sugar, corn syrup, molasses, peanut oil, 1/4 teaspoon salt and the peanuts
7
Cook over medium-high heat, stirring often, until a candy thermometer registers 290 degrees F, about 8 minutes
8
Remove from the heat and stir in the popcorn until coated
9
Transfer the caramel corn to the prepared baking sheet and let cool, then break into small pieces