Crispy Caramel Corn

1. 1

   Preheat oven to 250u00b0.

2. 2

   Grease well a 15 x 10 x 1-inch jelly roll pan.

3. 3

   Place popped popcorn and peanuts in large well-greased bowl.

4. 4

   Melt butter in large heavy saucepan; stir in brown sugar, corn syrup and salt; bring to a boil.

5. 5

   Reduce heat and boil 5 minutes.

6. 6

   Remove from heat and stir in vanilla and soda.

7. 7

   Pour syrup over popcorn mixture and mix well.

8. 8

   Spread on jelly roll pan. Bake 1 hour, stirring every 15 minutes.

9. 9

   Remove from oven and separate kernels when cool enough to handle.

10. 10

    Store in tightly covered containers.

11. 11

    Yields 3 1/2 quarts.

* Per serving · 4 servings · Values may vary.

No additional tips available.