- This topic has 1 reply, 1 voice, and was last updated October 19, 2009 at 3:03 am by .
- October 19, 2009 at 3:03 am #277584CATHYKEE
5 cups popped corn, buttered
1 cup salted peanuts
1 teaspoon salt
1 1/2 cups C&H Golden Brown Sugar
1/4 cup water
2 tablespoons light corn syrup
1 teaspoon vanilla
6 clear, food handler`s gloves
Orange and black ribbon
Preheat oven to 250°F. Grease 3 cookie sheets; set aside. Combine popped corn, peanuts and salt and spread evenly on a cookie sheet and place in warm oven until ready to use.
Combine C&H Golden Brown Sugar, water and corn syrup in a heavy 2-quart saucepan. Place over medium heat, stirring until sugar dissolves. Wipe crystals from side of pan as necessary.
Boil, without stirring to 270-272°F or until soft crack stage. Remove from heat; add vanilla. Pour syrup in fine stream over warm corn mixture.
Stir syrup through corn quickly. Turn out on cookie sheets; separate corn with two forks quickly. Cool completely.
Place candy corn in end of each glove finger for fingernail; pack glove tightly with caramel corn. Close bag tightly at wrist; tie with ribbon. Tip: To check soft crack stage, drop a small quantity of syrup into chilled water.
It will separate into hard threads, which when removed from the water will bend.
Serving Size: Makes 6 servings.
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