Here's a recipe for caramel-peanut corn I was planning on making during the holidays, to give away as gifts, but unfortunately never got around to. After making what seemed like tons of cashew toffee the thought of dealing with another pot of bubbling, boiling molten sugar didn't seem so appealing.
But the Super Bowl is tomorrow, which also happens to be my nephew's third birthday, and my brother is hosting a party for his beloved NY Giants. Me, I'm no football fan, so munching on this caramel corn will keep me occupied while the game is on.
The recipe is from epicurious.com but I first saw it on Alexis Stewart's blog. I had a few challenges with getting the caramel to evenly coat the popcorn and peanuts before it started to harden. Guess I'll just have to worker quicker next time.
1/2 cup popcorn kernels, freshly popped
2 cups lightly salted, roasted peanuts
1 1/4 cups (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter
1/4 cup light corn syrup
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 teaspoon kosher salt
1/4 teaspoon baking soda