Caramel Corn with pecans
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- 2 c
- brown sugar
- 1 c
- 1/2 c
- white corn syrup
- 1 tsp
- 1 tsp
- 1/2 tsp
- baking soda
- 7 qt
- popped corn mixed with 1 cup pecans ( halves)
1In a heavy sauce pan (allowing for extra space at the top for foam to rise), combine the sugar, butter, corn syrup and salt.
2Bring the mixture to a boil and boil for 5 minutes.
3Remove from the heat and stir in vanilla and baking soda.
4Foam will instantly form when the baking soda is added.
5Immediately pour the mixture over freshly popped corn and peanuts in a large container. Best when microwave butter popcorn is used.
6Mix well and quickly.
7Pour onto two cookie sheets lined with foil.
8Bake in preheated oven at 200 for 1 hour 45 minutes, stirring every 15 minutes.
9Store in a tightly sealed container as air will make the corn soggy.