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Amish Caramel Corn
7 quarts plain popped popcorn
2 cups dry roasted peanuts or other nuts of choice (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 tsp. salt
1 cup margarine
1/2 tsp. baking soda
1 tsp. vanilla extract
Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
Preheat the oven to 250` F (120`C) Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry to much at this point about getting all of the popcorn coated.
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with wax paper. Dump the corn out onto the wax paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.
This is the best recipe for carmel corn I've ever made.
And when I make it I use the release foil (or use regular foil and spray with pam) and line my disposable roasting pans. This makes clean up much easier, and you can reuse your foil roasting pans!!!
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