Nutty Caramel Corn
Makes about 6 cups
1 3½-ounce bag plain microwave popcorn, popped
1 cup dry-roasted, salted peanuts
1 cup brown sugar
½ cup (1 stick) butter
½ cup corn syrup
¼ teaspoon salt
Preheat the oven to 200°F. Spray a 9″ × 13″ baking pan with cooking spray.
In a large bowl, combine the popped popcorn and nuts.
In a medium saucepan, combine the brown sugar, butter, corn syrup, and salt.
Heat over medium to high heat until mixture is melted and smooth, stirring constantly. This should take 4–5 minutes.
Remove from heat and pour caramel mixture over the popcorn and nuts, mixing well.
Spread out the popcorn mixture on the prepared baking pan.
Bake 1 hour, stirring every 15 minutes.
It takes about 550 peanuts to make a 12-ounce jar of peanut butter.