The Best Caramel Corn with Pecans
hajra khattak| Yield: | 30 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 2 hours |
| Additional Time: | 30 minutes |
| Total Time: | 3 hours |
Ingredients
- 15-18 cups popcorn
- 2 cups raw whole pecans
- 3/4 cups salted butter
- 1 1/2 cups brown sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
Instructions
- Preheat oven to 225 degrees.
- Prepare 15-18 cups of plain popcorn. Place popcorn in a large roasting pan and sprinkle 2 cups of raw whole pecans on top of the popcorn.
- Heat salted butter, brown sugar, light corn syrup, and salt in a medium heavy saucepan over medium heat. Stir continually with a wooden spoon until the ingredients are melted and well-combined.
- Once bubbles begin forming around the edges, cook over medium heat for 5 minutes, without stirring.
- Remove from heat and add 3/4 teaspoon of baking soda. Stir until foamy.
- Pour the foaming caramel sauce over the prepared popcorn and nuts and stir together until the popcorn and nuts are evenly coated with caramel.
- Spread evenly in the roasting pan and bake for 2 hours in the heated oven, stirring every 20 minutes.
- Turn over onto wax paper and allow to cool completely, for about 30 minutes.
- Store in an airtight containers for up to 3 weeks.
