"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Microwave Nutty Caramel Corn Recipe

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This recipe for Microwave Nutty Caramel Corn, by , is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Macy

Category:
Category:

Ingredients:  
Ingredients:  
1 cup packed golden brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
4 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon baking soda
8 cups popped unflavored popcorn
2 cups roasted unsalted peanuts, or almonds

Directions:
Directions:
In a large, glass, measuring cup, combine the sugar, syrup, salt, butter, and vanilla. Microwave on high for 1 minute. Stir and cook for 2 minutes. Add the baking soda and stir well (mixture will foam).
Combine the popcorn and peanuts in a large brown paper bag. Pour the syrup into the bag and stir to coat. Turn the bag under to close and microwave on high for 1 minute.
Transfer the caramel corn mixture to a baking sheet lined with waxed paper to cool. Store in an airtight container until ready to serve.

Personal Notes:
Personal Notes:
This recipe is so easy and so delicious. You can use microwave popcorn if you want easy. I have made it with stove top popcorn and microwave. It is delicious either way.

 

 

 

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