Now you can make this traditional baseball stadium treat right in the comfort of your own home (prize not included).
Watch the video here.
Ingredients
11 cups popped popcorn
150g (1 cup) peanuts
300g (1 ¼ cups) dark brown sugar
142g (10 tablespoons) unsalted butter, cut into pieces
82g (¼ cup) dark corn syrup
And 1 teaspoon salt. If you’re using salted peanuts, you can leave this out.
Directions
Make the popcorn, using a microwave, a stove, an air popper, or whatever your favorite method is.
Set your oven to 250 degrees F.
Add the popcorn and peanuts to the bowl.
Place a saucepan over medium heat, and add the brown sugar, butter, corn syrup, and salt. Stir until the sugar dissolves.
Once the mixture comes to a boil, put a lid on the pan and leave it for a minute or two to wash down the sides of the pan. This reduces the chance of crystallization.
Remove the lid and add your thermometer.
Cook, stirring gently but frequently, until the mixture reaches 250 degrees F.
Pour the caramel sauce over the popcorn and peanuts.
Stir it thoroughly so everything is coated nicely.
Spread the popcorn and peanuts evenly in the pan.
Put the pan in the oven to bake.
Every 10 minutes, remove the mixture from the oven, pour it back into the bowl, mix it, then return it to the pan and the oven.
Repeat until the caramel is set, about 40 minutes.
Remove the popcorn and peanuts from the pan and let it cool completely.
