Best Ever Candy Corn - cooking recipe

Ingredients

2 1/2 qt. popped corn
1 lb. (2 1/2 c.) brown sugar
1/2 c. light corn syrup
1/2 c. water
1/2 c. butter or margarine
1 Tbsp. vanilla
1 c. salted peanuts

Preparation

Keep popped corn crisp in slow oven (300\u00b0 to 325\u00b0).
In a large
saucepan,
combine
sugar,
syrup,
water, butter and salt. Cook
over
moderate heat, stirring occasionally, until syrup reaches soft-crack stage (290\u00b0).
Remove from heat; stir in 1 tablespoon vanilla.
In a large buttered bowl or pan, mix nuts and popcorn.
Pour
syrup
in
fine
steam
over mixture. Working quickly, mix well until kernels are completely coated. Spread
out thin
on
buttered
cookie
sheets
or
platters. Quickly separate
into
bite
size\tclusters
with 2 buttered forks. Cool.
Makes about 3 1/2 quarts.