Caramel Corn I Best Dishes

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Caramel Corn I

"This caramel corn is incredible for Monday night time soccer. The collection of nuts makes it deluxe caramel corn. It takes a chunk of time, however is extra than worth it."

Ingredients :

five tablespoons vegetable oil
2 half cups unpopped popcorn
1 cup butter
2 cups packed brown sugar
half cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 cup peanuts
1 cup chopped pecans
1 cup almonds

Instructions :

Prep :	Cook : 25M	Ready in :

Preheat oven to 250 levels F (120 ranges C).
Add 1 tablespoon of the oil to a 4 quart saucepan, and warmth over excessive warmth. When oil is warm, add half cup of popping corn. Keep pan moving constantly. When corn stops popping, take away from heat. Place popped corn in oven to hold warm. Repeat till all corn has been popped. Set aside.
Melt margarine or butter in a medium saucepan, after which stir in brown sugar, syrup, and salt. Bring to a rolling boil, stirring continuously; boil without stirring for five mins. Remove from warmness.
Stir baking soda, vanilla, peanuts, pecans, and almonds into brown sugar combination. Quickly pour nut mixture over heat popcorn, and toss till well coated. Spread on greased cookie sheets.
Bake for forty five minutes, stirring nicely each 15 minutes. Cool on aluminum foil, and save in an air-tight field.

Notes :

Reynolds® Aluminum foil can be used to maintain meals moist, cook dinner it lightly, and make smooth-up easier.

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