Caramel Corn with Nuts -- Quad-Cities Online Recipe Book
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Desserts:

Caramel Corn with Nuts

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Ingredients

8 cups popcorn, popped
2 cups Spanish peanuts
3/4 cup firmly packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon vanilla

Instructions

Preheat oven to 300 degrees. Remove all unpopped kernels from popped corn. Put popcorn and peanuts into a large baking pan. In a 2 quart saucepan combine suger, butter, corn syrup and salt. Cook and stir over medium heat until butter melts and mixture comes to boiling. Cook, do not stir for 5 minutes more and remove from heat. Stir in baking soda and vanilla. Pour over popcorn; gently stir to coat. Bake in oven for 15 minutes and stir. Bake 5 or 10 minutes more. Remove corn to a large bowl and cool. Yields 8 cups.

Mary Stauffer
Eldridge



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  Today is Thursday, Aug. 21, the 233rd day of 2014. There are 132 days left in the year.

1864 -- 150 years ago: Sheriff McLaughlin had the misfortune to dislocate his right shoulder some days ago when his carriage upset. He is now able to walk about but has a very sore shoulder.
1889 -- 125 years ago: A kindergarten was started in the downtown district of Rock Island with the Misses Dodie Hawes and Grace Knowlton as teachers.
1914 -- 100 years ago: Pope Pius X died in Rome.
1939 -- 75 years ago: Rock Island's new theater was named Esquire.
1964 -- 50 years ago: The J.I. Case Co. plant in Bettendorf will add from 150 to 200 employees by Jan. 1 a spokesman for the company said today. The Bettendorf Works today had a payroll of 1,350, but an increased production schedule will require additional people.
1989 -- 25 years ago: The Illowa Council Boy Scouts of America reached and passed its campaign goal in a drive that began 14 months ago by raising more than $2.2 million for the expansion of Loud Thunder Reservation near Andalusia.






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