Preheat oven to 250°F. Using a Presto® popcorn popper, prepare popcorn as directed, removing any unpopped kernels. In a large bowl, combine popcorn, apples, raisins, and peanuts; set mixture aside. Combine brown sugar, butter, corn syrup and salt in a heavy 2-quart saucepan. Cook on medium heat, stirring until sugar dissolves. Continue to boil to the firm ball stage (248°F), about 5 minutes. Remove from heat and stir in spices and baking soda. Pour hot caramel over popcorn mixture and stir to distribute. Place caramel corn in a large shallow sheet pan. Bake for 45 to 50 minutes. Stir every 15 minutes. Allow to cool before serving.
Recipe courtesy of Orville Redenbacher's® Gourmet® Popping Corn
site map |
parts & service |
special offers |
instruction manuals | pressure cooking | canning | recipes | company history | proxy/10-K/10-Q |
financial info | inventor info | dealer resources | school program | your account | ordering info |
|WEB ORDERS SHIPPED TO THE UNITED STATES ONLY
©2015 National Presto Industries, Inc. All rights reserved. · This site hosted by WEBTEAM.