My Amish Friend's Caramel Corn

Recipe View 5 mins Preheat the oven to 250 degrees F (120 degrees C). (5 minutes)

Recipe View 0 mins Lightly grease two large, rimmed baking sheets with butter or cooking spray. Divide the popped popcorn and peanuts evenly between the prepared baking sheets.

Recipe View 5 mins In a medium saucepan over medium heat, combine the brown sugar, butter, corn syrup, and salt. Stir occasionally until the butter is melted and the sugar is dissolved. (5 minutes)

Recipe View 10 mins Bring the mixture to a boil, stirring constantly to prevent burning. Once boiling, continue to boil for 5 minutes, stirring constantly. (10 minutes)

Recipe View 0 mins Remove the saucepan from the heat and immediately stir in the vanilla extract and baking soda. The mixture will foam up slightly – this is normal.

Recipe View 5 mins Pour the hot caramel mixture evenly over the popcorn and peanuts on the baking sheets. Stir gently but thoroughly to coat as much of the popcorn and peanuts as possible. (5 minutes)

Recipe View 1 hrs Bake in the preheated oven for 1 hour, stirring the popcorn mixture every 15 minutes to ensure even cooking and prevent burning. (1 hour)

Recipe View 2 mins Remove the baking sheets from the oven and immediately spread the caramel corn onto a countertop lined with waxed paper or parchment paper. (2 minutes)

Recipe View 30 mins Use two forks or your hands (carefully, as it will still be hot) to separate any large clumps of caramel corn. Allow the caramel corn to cool completely before storing. (30 minutes)