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Caramel Corn With Peanuts
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Rating: 3.8/5 (39 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 115
% Daily Value**
Total Fat 6g
Saturated Fat 2g
Unsaturated Fat 1g
Cholesterol 8mg
Sodium 145mg
Total Carbohydrate 16g
Dietary Fiber 1g
Sugars 10g
Protein 2g
Vitamin A  2%Vitamin C  0%
Calcium  2%Iron  3%
Potassium  4%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caramel Corn With Peanuts

Date Added: March 22, 2015


2 quart Corn Freshly popped (8 c.)
1/2 cup Peanuts shelled
1/4 cup Light Brown Sugar Packed
3 tablespoons Unsalted Butter
1/4 cup Light Corn Syrup
1/4 cup Light Molasses
1/2 teaspoon Salt
1/4 teaspoon Extract Of Vanilla
1/4 teaspoon Baking Soda
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1. Preheat oven to 250 F.

2. Spread popcorn in large, well-buttered roasting pan.

3. Sprinkle peanuts on top and set pan aside. In heavy saucepan, combine sugar, butter, corn syrup, molasses, and salt.

4. Stir over med. heat until the mixture boils. Continue boiling gently, without stirring, until a candy-jelly thermometer in syrup reads 250 F Remove from heat and stir in the vanilla and baking soda.

5. Pour the syrup over the popcorn and peanuts and rapidly mix with a spatula to coat the pieces.

6. evenly. Bake caramel corn in preheated oven for 1 hr, stirring occasionally, then cool the candy in the pan.

7. Slip the cooled candy out of the pan with spatula and break into fairly large chunks.

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Dietary Notes:
This recipe is low-cholesterol with 7.67mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Butter, Corn, Sulfites, Natural Sweeteners allergies.
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