Posted by Cookie on October 21, 2001 at 17:00:19:
In Reply to: ISO: Candy corn posted by Mian on October 21, 2001 at 13:18:25:
BEST EVER CANDY CORN
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2 1/2 qt. popped corn
1 lb. (2 1/2 c.) brown sugar
1/2 c. light corn syrup
1/2 c. water
1/2 c. butter or margarine
1/2 tsp. salt
1 tsp. vanilla
1 c. salted peanuts
Keep popped corn crisp in slow 300 degrees oven.
In large saucepan combine sugar, syrup, water, butter
and salt. Cook over moderate heat, stirring occasionally until
syrup reaches soft crack stage (290 degrees). Remove from heat, stir
in 1 tablespoon vanilla. In large bowl, buttered or pan, mix
nuts and popcorn. Pour syrup in fine stream over mixture,
working quickly, mixing well until kernels are completely
coated. Spread out thin on buttered cookie sheets or platters.
Quickly separate into bite size clusters with 2 buttered forks;
cool. Makes about 3 1/2 quarts.