Credits: Nick Veasey
Published: 10/06/2009 09:02:37
½ cup light corn syrup
½ cup light brown sugar, packed
1 teaspoon vanilla
3 cups peanuts
14 ounce can sweetened condensed milk
1 teaspoon salt
20 cups popped popcorn
Preheat oven to 350. Set popcorn aside in large bowl. Lightly spray two cookie sheets with oil. Combine butter, syrup, and sugar in a saucepan over medium heat. Cook and stir until mixture comes to a boil. Stop stirring and cook 4 more minutes. Add vanilla and peanuts; stir to combine and cook 2 more minutes. Remove from heat and stir in milk and salt. Pour caramel over popcorn; mix well, using two wooden spoons. Divide between the two cookie sheets. Bake 15 minutes, stirring after 7 minutes. Remove from oven; when cool enough to handle, break into clumps. Cool completely and store in airtight containers for up to 3 days.
Everyone thinks the best caramel corn they’ve ever eaten!