Options:

Include nutrition information?

Sarasota's Caramel Peanut Popcorn

Created by Kchurchill5 on April 14, 2013

3 quarts popcorn (or 12 cups popped popcorn approximately 6-7 tablespoons popcorn kernels)
3 cups unsalted peanuts
CARAMEL
1 stick (1/2 cup) butter
1 cup light brown sugar, packed

Step 1: Popcorn ... Use whatever method you prefer to cook your popcorn. I use the old fashioned pot on the stove; but, the air popper makes great popcorn too. You just want plain popcorn, and fresh popped.
Step 2: Spray a 13x9 pan with a non-stick spray; and add the popcorn and peanuts. Put in a 250 degree preheated oven, middle shelf, while you make the caramel.
Step 3: Caramel ... In a heavy pot, add the butter, brown sugar, corn syrup, and salt and bring to medium-medium high heat; a light boil, stirring often. Continue to boil 5 minutes, without stirring. Then, remove from heat and stir in vanilla and baking soda.
Step 4: Finish ... Remove the popcorn from the oven and pour the caramel over the top, and mix to combine. Make sure that all the popcorn and peanuts are completely coated in the caramel. Spread out the mix over the bottom of the dish.
Step 5: Bake ... Return your caramel corn to the oven - same temperature; and, bake for 1 hour, stirring 3-4 times. Remove from the oven and set to the side until completely cooled.
Step 6: Store and Serve ... Break apart the cooled caramel corn and store in an air tight container or a ziploc bag. Serve and ENJOY!