assignmentPREPARATION
Using large pan mix sugar, peanuts, Karo, margarine, whipping cream and Half and Half. Cook to a soft ball stage (234 degrees) over low heat. Then remove from heat. Add vanilla and red food coloring. Whip until cool and spoon onto wax paper.
Bring sugar, water and syrup to a boil. Add peanuts and red food coloring. Cook to hard ball stage. Remove from heat; add butter and salt. Beat until mixture is too thick to beat. Pour onto a greased cookie sheet. When cool, break into pieces. Serves 24
Cook over medium heat until nuts quit popping and syrup turns brown.
Mix well, stir fast and pour onto a greased cookie sheet. Spread thin **fast!** Let cool and break into bite size pieces. Serves 15.
Preheat oven to 250°.
Spray a large roasting pan with non-stick cooking spray.
Using a 3-4 qt. saucepan, bring butter, brown sugar and corn syrup to a boil over medium to medium high heat, stirring continuously.
Once it begins to boil, boil for 2 minutes to soft ball stage on a candy thermometer then add baking soda.
The caramel mixture will foam up when baking soda is added.
Stir well and remove from heat.
Pour evenly over the puff corn and mix well being sure to coat the puff corn evenly.
Bake on the middle rack of the oven for 45 minutes, stirring every 15 minutes. When ready, remove from roasting pan and spread caramel corn on wax paper and allow puff corn to cool. Once cooled break into bite size pieces. Candy will keep up to 5 days.