Henry Rifle Forums

We have taken to making candied popcorn, like crackerjacks. It's super easy and incredibly good. One microwaveable popcorn bag makes enough to cut the rest of the recipe in half. We also don't use peanuts.

4 quarts popped corn (measured after popping)
1 16 oz container peanuts (optional)
1 cup light brown sugar
1 stick butter
1/4 cup white corn syrup
1/2 teaspoon vanilla
1/3 teaspoon salt

Preheat oven to 250°F degrees.
Measure 1 cup of light brown sugar into a medium saucepan (with high
sides) and stir in 1 stick of butter, 1/4 cup of corn syrup and a pinch of
salt.
Bring to a boil, stirring constantly (set timer for 2 minutes).
Remove saucepan from heat and quickly stir in 1/2 teaspoon of baking
soda and vanilla (mixture will foam up). Stir mixture down.
Using a pot or bowl which is large enough to hold all of the popped
popcorn, combine popcorn and hot mixture, stirring and tossing to mix
thoroughly using a large spoon greased with butter. Add peanuts
(optional). When pouring liquid over popcorn be careful because the
mixture is HOT.
When thoroughly mixed, spread the coated popcorn on a greased
baking sheet. Do not overload the baking sheet; bake in multiple
batches if necessary.
Bake 15 minutes at 250°F; turn over using a silicone spatula and bake
another 15 minutes.
Allow to cool thoroughly and store in air-tight containers in a cool place.

CT_Shooter, Yum -- recipe sounds like a winner and tasty. But one Q. You take the recipe all the way through to cooling and storing.
When do we eat?!?

Yes tell us when you put the prize in too.

Sounds good!

Cate