My favorite way to make caramel corn:Homemade Buttery Caramel PopcornIn large bowl, combine:8 cups popped corn (about 1/2 cup unpopped)~ 1 c assorted nuts (pecan halves, walnut halves, peanuts, almond slivers)In medium saucepan, combine:3/4 cup sugar3/4 cup brown sugar1/2 cup light corn syrup1/2 cup water1 t. white vinegar1/4 t. saltHeat over medium-high heat, stirring frequently until it reaches 260 degrees (temp could be a touch below, but don't let it get past 260 or it might end up too hard and brittle--the glaze should be more like a soft caramel).Turn off heat (don't remove pot from heat though) and add:3/4 cup butter (1 1/2 sticks)Stir until butter melts.Pour syrup in thin stream over popcorn and nuts in bowl, stirring until popcorn is coated. Spread mixture on cookie sheet or cake pan to cool.
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