Caramel Popcorn with Peanuts The Monday Box

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Add baking soda, salt, and vanilla extract. Stir until the mixture stops foaming and changing colors. Pour over popcorn and peanuts, stirring well to coat. (Be careful - the caramel mixture will be hot!) Pour popcorn into the prepared roasting pan. Bake at 250 degrees F for 1 hour, stirring every 15 minutes.

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Boil for 5 minutes, stirring constantly. Remove from the heat. Add peanut butter; stir until blended. Pour over popcorn mixture; toss gently to coat. Cool completely on waxed paper. Store in airtight containers or plastic bags.

Crunch 'n Munch Buttery Toffee Popcorn with Peanuts, 6 Oz

Scatter the peanuts over the popcorn. Set aside. To make the caramel coating, combine butter, brown sugar, corn syrup, and molasses in a two quart medium saucepan over medium-low heat. Stir constantly. Bring the mixture to a boil and continue to cook (about 5 minutes) until the caramel thickens and is foamy.

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Pour one cup of peanuts over popcorn. Microwave second bag of popcorn, and pour into bag over other popcorn and peanuts. In a microwavable glass bowl, stir together butter, brown sugar and corn syrup. Microwave for three minutes. Immediately after removing from microwave, stir in baking soda (it will foam a bit) Pour this mixture into the paper.

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Heat oven to 250F/121C. Pop the popcorn kernels in a large pot or buy pre-popped plain non-GMO popcorn. Bring butter, brown sugar, corn syrup and salt to a boil in a medium saucepan. Let the caramel mixture boil gently for 5 minutes. Remove from stove and add baking soda and vanilla.

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Lightly spray with nonstick baking spray. Place the popcorn on the prepared pan and set aside. In a large microwave safe bowl, add the brown sugar, butter, peanut butter, and marshmallows. Place in the microwave for 1 minute and then stir until the mixture is completely melted. If it's not completely smooth, microwave in 15 second increments.

White Chocolate Popcorn with Peanuts, Pretzels, and Chips

Preheat your oven to 250 degrees F. In a large pot (large enough to add the popcorn later and toss), melt the butter over medium heat. Stir in the brown sugar, honey, and salt. Bring to a boil, stirring constantly. Once the mixture comes to a boil, boil for 4 minutes WITHOUT stirring.

Caramel Popcorn with Peanuts The Monday Box

Boil for 2-3 minutes without stirring. Remove from the heat; stir in vanilla and baking soda (mixture will foam). Quickly pour over popcorn and mix well. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Remove from pan and place on waxed paper to cool.

Peanut Caramel Corn Recipe Taste of Home

Instructions. In a 3 quart (or bigger) sauce pan, heat the vegetable oil on medium- high heat. To test if the oil is hot enough, put 2-3 corn kernels in the oil , once they pop, take them out pour in the rest of the 1/2 cup of kernels and sugar in the oil. Cover the sauce pan. After 30 seconds, take the sauce pan off the heat and shake the pot.

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Transfer the melted peanut butter mixture to a Ziploc bag with the tip cut off and drizzle it evenly over the popcorn and sprinkle with kosher salt. Then sprinkle the Reese's Pieces and Reese's cups over the popcorn. Place the popcorn in the fridge to chill until the chocolate has set, about 10 minutes.

Dumbo's Peanut Butter Popcorn

Drizzle peanut butter sauce - Once fully combined, drizzle the sticky peanut butter mixture coating the popcorn. Gently toss the popcorn to coat it with the peanut butter coating in a large bowl. Add popcorn to baking sheet - Pour the popcorn on a baking sheet lined with parchment paper or wax paper. Allow for the mixture to cool.

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Spray two rimmed baking sheets with cooking spray. In a large bowl, combine popcorn and peanuts. In a medium saucepan combine butter, sugar, molasses, and salt over medium high until butter has melted. Stir once to combine. Bring mixture to a boil without stirring until the temperature reaches 248 degrees on a candy thermometer, about 7 minutes.

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Combine the popcorn sauce ingredients (2 tbsp butter, 3 tbsp peanut butter, 2 tbsp honey, 1 tbsp brown sugar, ¼ tsp salt) in a microwavable bowl. Heat to melting (covered) n a microwave (about 45 seconds), stir well, and set aside. Pour the prepared sauce over the popcorn and combine by tossing to thoroughly coat all.

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2. Place popcorn and peanuts in very large bowl; set aside. 3. In 2-quart saucepan, heat brown sugar, butter and corn syrup to boiling Boil 5 minutes without stirring. Remove from heat. Stir in baking soda, salt and vanilla. 4. Pour caramel mixture over popcorn mixture; toss until well coated. Spread popcorn mixture evenly on cookie sheet.

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Cook the peanut butter sauce. In a large nonstick saucepan over medium heat, melt the butter, then add the sugar, Karo syrup, and water. Bring to a boil while stirring and cook until the syrup mixture reaches 235-240 degrees F on a candy thermometer (about 4-5 minutes). Stir in the marshmallows and peanut butter.

Christmas Candy Coated Popcorn, prize and peanuts too! Mountain

Julian agreed and posted a sign above his peanuts that read "Guaranteed Worst in Town." Decades later, Cromer's P-Nuts remains family-owned by Julian's descendants and offers roasted and boiled peanuts, craft-popped popcorn, and other tasty treats. No one really knows what happened to the other farmer.