A cold, windy and rainy fall day is perfect for staying indoors and making up a batch of caramel corn to munch on. I used my air popper (lots of fun for the kiddos to watch) and tried this recipe today. If you love cinnamon, this is the caramel corn for you!
3 quarts popped popcorn (I filled a really large mixing bowl full)
1 (6 1/2 oz. can mixed nuts--I left them out, only because I didn't have any)
1 pound light brown sugar
1 cup light corn syrup or maple syrup
1/2 cup butter or margarine
1/2 cup water
2 t. salt
1 1/2 t. ground cinnamon
Mix popcorn and nuts in a large buttered bowl. Combine sugar, syrup, butter or margarine, water, salt and cinnamon in saucepan. Heat slowly to the boiling point, stirring until sugar melts. Cook to hard crack stage, 290 to 295 degrees (I used my candy thermometer, this took quite a few minutes).
Pour syrup in a fine stream over popcorn and nuts. Stir until popcorn and nuts are evenly coated with the syrup. Spread out on large buttered surface or waxed paper. Seperate into bite size portions with forks. Cool.
Recipe provided courtesy of The Popcorn Board.