CARAMEL POP CORN :

Prep & cooking time – 20 min
Serves - ………………………
Storage – 1 to 2 weeks
Cuisine: Western

Ingrdients :

2 cups dark brown sugar
2/3 cups water
1 stick non salted butter

4 cups popped corn ( How to make - In a deep thick pan heat butter then add dried corn cover with a lid on the top and shake it lightly over the fire. The heat should be turned up almost all the way. While you are waiting for the corn to pop, shake the pan a few seconds and then let the pan sit on the fire a few seconds. This is a good way to collect heat. Shake the pan continuously once the rapid popping begins. The popping will build up, and then slow down. Keep the pan moving so the popcorn doesn't burn from the heat. Remove the pan from the heat when the popping dies down to just a few pops in five seconds. Continue shaking the popcorn to avoid burning. Pour the popped corn into a bowl.)

1/2 cup toasted peanuts
1/4 cup almonds (cut into small pieces)
1/2 cup raisins

How to make:

1.In a deep pan pour the sugar ,butter ( ½ stick ),water.
2.Over high heat, bring to a full boil and cook without stirring until it gets 2 or 4 threads Consistency.Turn off the heat and stir in the the popcorn, peanuts, and raisins,almonds.
3.Pour onto a buttered sheet pan and let cool a few minutes then start breaking it up into clusters. Store in an airtight container for up to 1 to 2 weeks.
4.Now tasty caramel popcorn ready to serve.