Recipe: Honey Corn (caramel coated popcorn with peanuts)

HONEY CORN

"As you may or may not know, Utah is the beehive state, which may account for my special love of honey. Honey corn is a signature treat where I came from, served everywhere from the state fair to small, cozy small shops along the Wasatch Front. Just as the seasons begin to transition from late summer to early fall. I find myself whipping up a batch of this hometown favorite."



"This soft, sweet, popcorn is ooey, gooey, and wonderful served warm, just after you finish making it. It's also delicious served over ice cream or molded into popcorn balls; keep it in mind when looking for a gift to give from your kitchen, especially around the holidays.

A candy thermometer is recommended for this recipe. It acts as an insurance policy when making perfect caramel, and therefore perfect, caramel-y honey corn."

24 cups popped corn (from about 1 cup popcorn kernels)
1 1/2 cups roasted salted peanuts
4 cups sugar
1 cup (2 sticks) unsalted butter
1 cup heavy (whipping) cream
1 cup honey
1 teaspoon baking soda

Line 2 baking sheets with foil, wrapping the foil over the outside edges of the baking sheet

Divide the popcorn and peanuts evenly between the 2 sheets.

In a large soup pot or Dutch oven set over medium-high heat, combine the sugar, butter, heavy cream, and honey. Bring to a boil, then reduce the heat to medium. Clip a candy thermometer on the side of the pot. Gently boil the mixture until it reaches the soft-ball stage, about 234 degrees F. Remove the pot from the heat and, while stirring constantly, add the baking soda.

Pour the sugar mixture evenly over the 2 baking sheets of popcorn and mix well with large spoons (the sugar mixture will be very hot) Let cool slightly and enjoy warm or room temperature (Store in an airtight container for up to 2 days.)

Makes 25 cups
Used with permission to Recipelink.com from Clarkson Potter
Source: Kitchen Confidence by Kelsey Nixon