Simple Cuisine Menu Caramel Corn I

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Caramel Corn I

"This caramel corn is great for Monday night football. The collection of nuts makes it deluxe caramel corn. It takes a bit of time, however is extra than really worth it."

Ingredients :

five tablespoons vegetable oil
2 half cups unpopped popcorn
1 cup butter
2 cups packed brown sugar
half of cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 cup peanuts
1 cup chopped pecans
1 cup almonds

Instructions :

Prep :	Cook : 25M	Ready in :

Preheat oven to 250 levels F (120 levels C).
Add 1 tablespoon of the oil to a four quart saucepan, and warmth over high warmth. When oil is warm, add 1/2 cup of popping corn. Keep pan moving continuously. When corn stops popping, cast off from heat. Place popped corn in oven to preserve warm. Repeat till all corn has been popped. Set apart.
Melt margarine or butter in a medium saucepan, after which stir in brown sugar, syrup, and salt. Bring to a rolling boil, stirring continuously; boil without stirring for five mins. Remove from warmness.
Stir baking soda, vanilla, peanuts, pecans, and almonds into brown sugar aggregate. Quickly pour nut combination over heat popcorn, and toss till nicely covered. Spread on greased cookie sheets.
Bake for 45 minutes, stirring properly every 15 mins. Cool on aluminum foil, and keep in an air-tight box.

Notes :

Reynolds® Aluminum foil may be used to maintain meals wet, cook it evenly, and make easy-up easier.

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