Dessert Recipes

Caramel Corn
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  • 6 qts. Unsalted popped popcorn
    2 cups salted peanuts
    1 cup (2sticks) Swiss Valley Farms butter
    2 cups packed dark brown sugar
    1/2 cup white corn syrup
    1 tsp. baking soda
    1 tsp. salt
    1 tsp. vanilla

    Measure popcorn and nuts into: two 13x9x2-inch baking pans. Bake 5 minutes at 250?F to crisp popcorn. In heavy saucepan, melted butter, add brown sugar and corn syrup. Bring to a full boil over medium-high heat, stirring constantly. Boil 5 minutes. Immediately remove from heat; add soda and salt, then vanilla. Pour syrup over popcorn and nuts, stirring to coat evenly. Bake at 250?F for 50 minutes, stirring every 10 minutes. Cool on waxed paper. Makes 6 quarts.
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