Caramel Corn from Phillis Pellman Good

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Ingredients

  • 5 quarts popped corn
  • 2 cups granulated sugar
  • ¾ cup white corn syrup
  • 2 Tbsp. vinegar
  • 2 Tbsp. water
  • 1 tsp. baking soda
  • 1 cup peanuts whole or chopped

Instructions

  • Warm popped corn in slow oven.
  • Meanwhile, heat the syrup over low heat, allowing it to brown but not scorch.
  • Add syrup, vinegar, water, and salt to it.
  • Stir only until sugar is dissolved.
  • Boil mixture until it forms a hard ball when it is dropped in cold water (270°).
  • Remove from heat and add soda and peanuts, stirring well.
  • Pour immediately over warm popped corn.
  • Stir well until all kernels are coated.
  • Allow to cool, stirring occasionally to break up large chunks.
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Course Candy
Cuisine Amish