12 cups popped popcorn
3 cups party peanuts
1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup real maple syrup
1/2 teaspoon salt
1/2 teaspoon smoked Spanish paprika
1/2 teaspoon baking soda
SMOKY MAPLE CARAMEL CORN
- Heat oven to 200°F. Remove any unpopped kernels from popcorn. In roasting pan or very large bowl, mix popcorn and peanuts.
- In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar, syrup, salt and paprika. Heat to boiling, stirring occasionally. Continue cooking 5 minutes without stirring. Remove from heat; stir in baking soda until foamy.
- Pour sugar mixture over popcorn; toss until evenly coated. If using a bowl, transfer mixture to 2 ungreased BAKER’S SECRET® ESSENTIALS 9”x13” CAKE PANS. Or, to make this treat even more fun, press the warm mixture firmly into a Baker’s Secret® Signature large cookie sheet to about a 1-inch thickness. Cut into shapes with a football-shaped cookie cutter and decorate with frosting as pictured.
- Bake uncovered 1 hour, stirring every 15 minutes. Spread on foil or cooking parchment paper (mixture will get crisp as it becomes completely cooled). Cool completely, about 30 minutes. Store tightly covered.