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Family and friends will be thrilled with this nutty, buttery, homemade caramel corn.
8 cups popped popcorn
1 cup toasted pecan halves
1 cup toasted slivered almonds
1 and 1/3 cups sugar
1 cup margarine or butter, plus additional for greasing
1/2 cup light-colored corn syrup, such as Haddar
1 teaspoon Gefen Vanilla Extract
Preheat oven to 200 degrees Fahrenheit. Grease a large piece of foil and set aside. Remove all unpopped kernels from the popped popcorn.
In a 17-inch x 12-inch baking pan, combine popcorn, pecans and almonds. Place popcorn mixture in warm oven.
Using margarine or butter, grease the inside of a heavy two-quart saucepan. In the saucepan, combine sugar, remaining margarine or butter, and corn syrup. Cook and stir over medium-high heat until mixture boils.
Clip a candy thermometer to the pan; reduce heat to medium. Continue boiling at a moderate, steady rate, stirring often, until thermometer registers 280 degrees Fahrenheit, when the caramel reaches the soft-crack stage (about 15 minutes). Remove saucepan from heat. Stir in vanilla.
Remove popcorn mixture from oven. Carefully pour caramel mixture over warm popcorn mixture; using a wooden spoon, stir gently to coat. Spread popcorn mixture on prepared foil to cool. Using two forks, break popcorn mixture into clusters.
Yields approximately 9 cups
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What can I use if I don’t have a candy thermometer?
When it comes to melting sugar and creating a caramel a candy thermometer is really recommended, however you can try the “cold water” test https://www.thespruceeats.com/making-candy-without-a-candy-thermometer-520309