ILLINOIS CARAMEL CORN
This snack unites salty and sweet in every heaping handful.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Time 1h
Yield Makes 12 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees. Place popcorn and nuts in a large bowl. Melt butter in a large heavy saucepan over medium heat. Stir in sugar, corn syrup, and 1/2 teaspoon salt; cook, stirring occasionally, until sugar dissolves. Raise heat to high; bring to a boil without stirring. Cook until mixture reaches 248 degrees on a candy thermometer, 2 to 4 minutes. Remove from heat; stir in baking soda.
- Add caramel to popcorn, and stir to coat. Transfer mixture to a rimmed baking sheet.
- Bake for 45 minutes, stirring twice. Remove from oven, and immediately sprinkle with 1 teaspoon salt. Let cool. Break into clusters.
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