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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Crazy Crunch Caramel Corn Recipe

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This recipe for Crazy Crunch Caramel Corn is from Sheralyn's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp butter, softened
3 qt popped Kettle Corn
2 1/2 c raw peanuts
1 c raw almonds
2 c sugar
1 1/2 c butter
3/4 c light corn syrup
1 1/2 tsp vanilla flavoring

Directions:
Directions:
Preheat oven to 250º. Lightly butter 2 large jelly roll pans with the 1 tbsp butter. Pop corn and pick out any unpopped kernels. Combine corn, peanuts and almonds in a large roaster pan and set aside. Combine sugar, butter and corn syrup in a 2 - 3 qt saucepan and bring to a boil over medium heat, stirring until sugar is dissolved. At this point, place popcorn/nut mixture in oven; stir about every 10 minutes to prevent scorching. Continue cooking the butter/sugar mixture and stir occasionally for about 15 minutes, or until mixture turns a light caramel color. Remove from heat and stir in vanilla. Remove popcorn/nut mixture from oven, and drizzle caramel sauce over the hot popcorn, working very quickly, stirring popcorn to mix thoroughly. A HELPER IS GREAT HERE TO STIR WHILE YOU ARE POURING THE CARAMEL OVER THE POPCORN. Once the caramel is stirred in, pour popcorn mixture into the jelly roll pans to cool. When completely cool, break into pieces and store in an airtight container.

Number Of Servings:
Number Of Servings:
Yields 3 - 4 qts

 

 

 

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