Friday, August 14, 2009

Oven Baked Caramel Corn - a recipe

My mother loved peanuts, pecans and popcorn and was always searching for recipes to use these ingredients. Here is one of her recipes for a dessert that combines all three ingredients. I loved it then and I think you will too.

Oven-Baked Caramel Corn

· 6 quarts freshly popped corn
· 1 cup unpopped corn
· 1 cup dry roasted peanuts
· 1 cup pecan halves or pieces
· 1 cup margarine or butter
· 1 cup firmly packed brown sugar
· 1 cup sugar
· ½ cup light corn syrup
· 1 tsp salt
· ½ tsp baking soda

Combine popped corn, roasted peanuts, and pecans in a large roasting pan. Melt butter in a large saucepan; stir in sugars, corn syrup, and salt. Bring to a boil; boil 5 minutes, stirring often. Remove from heat; stir in soda.

Pour sugar mixture over popped corn and nuts; stir well. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Cool and store in an airtight container. Yields 6 quarts.


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