Nutty Caramel Corn

1. 1

   Preheat the oven to 225.

2. 2

   Line a baking sheet with parchment paper.

3. 3

   Put the popcorn and peanuts in a large bowl.

4. 4

   In a medium saucepan, combine the brown sugar, butter, corn syrup and salt and bring to a boil.

5. 5

   Add the baking soda and cream of tartar and boil over moderate heat, stirring occasionally, until the syrup is deep amber, about 4 minutes.

6. 6

   Pour the hot syrup over the peanuts and popcorn and stir with a wooden spoon until evenly coated.

7. 7

   Spread the mixture on the baking sheet and bake until slightly dry, about 1 hour.

8. 8

   The caramel corn will harden as it cools; let it cool completely.

9. 9

   Invert the caramel corn onto a cutting board.

10. 10

    Peel off the paper and break into chunks before serving.

No additional tips available.