This is one of my most favorite caramel corn recipes I've created. I researched various recipes on the internet and came up with this one all on my own. Looking back at a lot of the recipes on this blog, you can tell that I'm a huge honey fan; for this recipe I've used it again in place of Karo syrup. After the caramel corn has dried/cooled the end result is still slightly sticky because I don't put it in the oven to harden it more, but I (and every one else who I've given this too) seems to like it better this way anyway. Instead of a hard caramel corn it's more like a sticky toffee caramel corn, as far as texture goes. The cinnamon is what makes this recipe great--it provide the warm and loving effect that is perfect for the fall/winter/holiday season. The peanuts, though optional, provide an extra level of texture which I love. In fact, I think I'll make this again to gives as gifts during Christmas!
Ingredients
3 quarts popped popcorn
3/4 cups honey roasted peanuts (optional)
1/2 cup (1 stick) butter
1/2 cup brown sugar
1/2 cup honey
1 teaspoon cinnamon
1/4 teaspoon baking soda
Directions
--Have all your popcorn pre-popped and in an extra large bowl. (I used 1/2 cup of kernels in a whirley-pop.) Mix in about half of the peanuts. Set the other half aside for now. Also lay out a large section of wax paper on your counter/table for when you cool the caramel corn.
--In a small saucepan over medium heat, combine the butter, brown sugar, and honey. Dissolve all ingredients and bring to a low boil, allowing to bubble (not a heavy boil) for about 4 minutes.
--Remove from heat and mix in the cinnamon and baking soda. Pour over the popcorn.
--Scatter in the rest of the peanuts and mix everything together thoroughly, trying to make sure everything is covered.
--Lay the caramel corn in a flat layer on the wax paper sheets and allow to dry/harden. The end result will still be a bit sticky. (If you wanted you could even roll the popcorn into balls before the caramel completely cools.)
Happy Baking!
--H
