My homemade caramel corn reminds me of the popcorn balls my Grandmother Rushing used to make, only we like this deliciousness served loose, like granola! It disappears as quickly as it comes out of the oven. In fact, we’ve taken to calling it Crack Corn around here. Yep, it’s that addictive! See for yourself.

Ingredients:

18 cups popped corn (3 regular size bags of Microwave popcorn)

3 cups (or one sixteen ounce jar) dry roasted peanuts

1¼ cup sugar

2/3 cup butter

2/3 cup dark corn syrup

1 and ½ teaspoons vanilla

Pop three bags of microwave popcorn. (Roughly 18 cups.) Pour into a big roaster and toss with dry roasted peanuts. Set aside!

Meanwhile, prepare sugar mixture on stove by brings butter, corn syrup and sugar to boil. When it reaches 260 degrees on a candy thermometer, stir in vanilla extract and pour over the nuts and popcorn. Using two large serving forks, and working quickly, stir sugar mixture and popcorn trying to coat as much of the popcorn and nuts as you can. Cook in a 250 degree oven for about an hour, stirring occasionally to continue distributing the sugar mixture. Let it cool, break it apart and store it in a tight container!