Saturday, August 8, 2009

Brown Sugar Caramel Corn with Hazelnuts

So I decided to try and make caramel corn today, about an hour before leaving to see "500 Days of Summer" (mixed feelings). I skipped the bake-the-coated-corn-in-the-oven part and ended up with a sticky, chewy ball of corn. But it was still delicious.

2 bags 100 calorie pack microwave popcorn, popped.
1/2 cup whole hazelnuts
1/2 stick margarine
1 cup dark brown sugar
2 TBSP light corn syrup
1 tsp vanilla extract
1/2 tsp baking soda
sea salt

Preheat oven to 300 degrees. In a saucepan, combine margarine, brown sugar, corn syrup and vanilla. Bring to a boil and cook for 5 minutes. In the meantime, mix popped corn and hazelnuts on a baking sheet. Add baking soda and a pinch of salt to the stove mixture. Stir to combine, then pour over popped corn and nuts. Stir to coat evenly and sprinkle with coarse sea salt. Bake in the oven for 1 hour, checking every 15 minutes. Allow to cool then break into pieces.

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