10 cups fresh popcorn
1 ½ cups roasted peanuts
1 ¼ cup packed brown sugar
½ stick butter
¼ cup light corn syrup
2 tsp. vanilla extract
½ tsp. salt
¼ tsp. baking soda
Preheat oven 250 degrees. Place peanuts and popcorn on cookie sheet and keep warm in the oven while preparing the caramel syrup.
Combine brown sugar, butter and corn syrup in heavy saucepan. Whisk over medium-low heat until sugar dissolves and butter melts. Increase heat to high and boil without stirring, let caramel boil 5-7 minutes (for a candy thermometer the temperature should reach 255 degrees). Remove from heat. Stir in vanilla extract, salt and baking soda (mixture will bubble).
Immediately pour caramel over popcorn and nuts coating them completely.
Cool completely in pan before transferring to an airtight container.
About the Author
For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.