Liberty Recipes
Liberty Vineyards & Winery - www.libertywinery.com
(716) 672-4520, info@libertywinery.com
2861 US Route 20, Sheridan, NY 14135
Salted Caramel Corn with Peanuts and White Chocolate
Enjoy with a glass of Liberty Vineyards White Chocolette or Diamond wine.
Ingredients
- 12 cups popped popcorn
- 1 1/2 cups cocktail peanuts
- 1 stick plus 2 tablespoons unsalted butter
- 1/3 cup light corn syrup
- 1 1/4 cups packed light brown sugar
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon baking soda
- 5 ounces Pulakos white chocolate, chopped
Instructions
- Preheat oven to 250 degrees. Place popcorn and nuts in a large bowl.
- Melt butter in a heavy-bottomed saucepan over medium heat. Stir in corn syrup, sugar and ½ teaspoon salt. Cook until sugar dissolves, stirring once or twice. Raise heat to high and bring to a boil (do not stir). Boil, without stirring, until a candy thermometer registers 248 degrees (about 2 to 4 minutes). Remove from heat and stir in baking soda.
- Pour caramel mixture over popcorn and nuts, stirring to coat thoroughly. Transfer to two rimmed baking sheets (do not use dark baking sheets) and spread in a single layer. Bake 45 minutes, stirring every 10 minutes, or so. Test doneness by removing a few pieces of popcorn from oven; if they crisp within 1 minute, popcorn is ready. Remove from oven and let cool completely.
- Melt white chocolate in a double boiler over barely simmering water or melt in the microwave, stirring until completely smooth. Drizzle chocolate over caramel corn using a resealable plastic bag with a tiny hole snipped in 1 corner, or a cake decorating bag with tip. Allow to cool until chocolate is set before breaking up.
- Serve with Liberty Vineyards White Chocolette or Diamond wine.