I made caramel popcorn.
This should hav been easy.
I didn't remove the unpopped kernels before I covered it will caramel. This is bad.
I didn't realize until later, that bitting down on a caramel hidden kernel could be an unpleasant event.
This means, I had to pick through all the hot sticky popcorn and remove the unpopped kernels. Blarh!
1 cup popcorn kernels
1 tbsp oil
1 cup peanuts
1 cup brown sugar
1/2 cup light corn syrup
1 stick (1/2 cup) butter
1/2 tsp vanilla
1/2 tsp baking powder
1 tbsp kosher salt
1. Preheat oven to 250 F.
2. Pop the popcorn either using a popcorn machine or in a large pot with 1 tbsp of oil. Make sure to remove the unpopped kernels. Set the popcorn to the side.
3. In a medium sauce pan, combine the brown sugar, corn syrup, and butter. Cook on medium heat, continuously stirring. Once the sauce has come to a boil, continue cooking for 5 more minute - still stirring. Once done, remove from heat and add the vanilla and baking powder.
3. In a large bowl combine the caramel, popcorn, and nuts. Stir until combined. This will get more difficult as the caramel starts to cool and harden. Put the mixture in a roasting pan and bake for one hour. Remove the pan from oven every 15 minutes and stir. This will help coat the popcorn. Once finished, sprinkle the popcorn with the kosher salt.