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My Amish Friend's Caramel Corn

Reviewed: Oct. 25, 2013
I made this recipe yesterday for the first time. I had never made caramel corn before. After reading many of the comments I decided to try the recipe as listed. I did increase the amount of caramel by 50%. I added dry roasted honey roasted peanuts and pecans. My wife didn't know I was going to do this. She got home about 3:00 pm. I had everything cleaned up and the finished product in a large canister. I opened it for her and she thought the Boy Scout popcorn had arrived. I said it wasn't. She tasted it and said it was very good. We ate a lot right then. Today about 24 hours later is as almost gone (just the two of us). I would never have believed we could (or would)eat that much caramel corn in a day. We just can't leave it alone. It is by far the best I have had. It came out flawless. I chose to cook it at 210 degrees and stir it every 10 minutes. By the fifth stirring it was completely coated and separated. Nothing was stuck together. I dumped it out on the wax paper covered counter to cool. The coating is clear and glossy, the kernels are individual. It has a slightly brittle outside and very tender popcorn inside. It is absolutely perfect. I am almost afraid to make another batch. We just shouldn't eat that much sweets. Great recipe.
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