Caramel Corn from Phillis Pellman Good
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.