Saturday, December 20, 2008

This is a great recipe for Cararmel Corn Clusters. I have had some great reviews this current holiday season. The only change that I have made is that I only can get the mixture up to 250 degrees (it starts to smoke ) instead of the 300 degrees called for in the recipe. It still works great.

Caramel Corn Clusters
Makesabout 12 cups
Active Time:20 min
Start to Finish:1 hr
January 2007
2 tablespoons vegetable oil
1/3 cup popcorn kernels
1 stick (1/2 cup) unsalted butter
1 1/2 cups packed light brown sugar
1/2 cup light corn syrup
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup salted peanuts (5 ounces)
Special equipment:
a candy thermometer
Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop. Remove lid and quickly add remaining kernels, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes. Remove from heat and uncover.
Line bottom of a large shallow baking pan with foil. Lightly oil foil. Melt butter in a 6-quart heavy pot over moderate heat. Add brown sugar and corn syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300ºF on thermometer, 8 to 10 minutes. Remove pot from heat.
Using a wooden spoon or a heatproof spatula, stir salt and baking soda into syrup, then quickly stir in peanuts and popcorn to coat. Immediately spread mixture in baking pan as thinly and evenly as possible. Cool completely, then break into bite-size pieces.
Recipe by Melissa Roberts

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