This is my recipe for caramel corn. The be all, end all, mother of all caramel corns. It’s awesome. It’s addicting. It has an entire box of butter. I make it at Christmas. I give it in my holiday packages. Make it. Now.
8 quarts popped corn (3 1/3 bags of microwave popcorn. I use movie theater butter)
2 c. mixed nuts (I use peanuts)
2 c. brown sugar, firmly packed
4 sticks butter
1/2 c. light corn syrup
1 t salt
1 t butter flavored extract (not a big deal to leave out)
1/2 t baking soda
Preheat oven to 250. Divide popped corn and cuts between two roasting pans. In saucepan, mix sugar, butter, corn syrup, salt and butter extract. Bring to a boil stirring constantly. Boil for 5 minutes. Remove from heat and add baking soda. Mix well. Pour evenly over corn and nuts in the two pans.
Bake 60 minutes, stirring every 20 minutes. Pour onto wax paper to cool. Keeps up to one week in tightly covered container.