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My favorite way to make caramel corn:

Homemade Buttery Caramel Popcorn

In 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 sugar
3/4 cup brown sugar
1/2 cup light corn syrup
1/2 cup water
1 t. white vinegar
1/4 t. salt

Heat 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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