Nutty Caramel Corn

Nutty Caramel Corn

6          quarts popped popcorn

2          cups brown sugar, firmly packed

1/4       cup molasses

1/4       cup light corn syrup

1/2       cup butter or margarine

1/4       teaspoon cream of tartar

1          teaspoon salt

1          teaspoon baking soda

2          cups lightly salted peanuts

Preheat oven to 250°F.  Place popcorn in a large, 4-inch deep, buttered baking pan.  Keep warm in oven.  Cut large pieces of wax paper to fit cookie sheet.  Lightly butter the wax paper.  In a large saucepan, combine brown sugar, corn syrup, molasses, butter, cream of tartar and salt.  Bring to a boil over medium-high heat, stirring constantly.  Continue to stir constantly and boil rapidly until mixture reaches 260°F on a candy thermometer, about 5 minutes.  Remove from heat.  Add peanuts and mix.  Stir in baking soda quickly but thoroughly.  Remove popcorn from oven, place in a large paper grocery sack.  Pour syrup mixture over popcorn.  Stir gently until well coated.  Bake at 200°F for 1 hour, stirring 2 or 3 times during baking.  Turn over at once onto wax paper.  Spread out and allow to cool completely.  Break or cut apart.  Store in tightly covered container. 

Makes 6 quarts.

Gift Suggestion:  Decorate brown lunch bags in any method you want.  Fill bag with Nutty Caramel corn.  Fold top of bag over and punch two holes through all layers.  Then thread ribbon through holes and tie a bow or put a candy cane through holes to close.  Give to your favorite popcorn eater.

From Just 24 Days Till Christmas ©2007

Just 24 Days Till Christmas