Name: Caramel Corn with Peanuts, Pistachios, and Coconut
Yield: 1
Ingredients: 1 c. raw, shelled peanuts -; 1 c. shredded, unsweetened coconut -; 1 c. shelled pistachios -; 2 c. light brown sugar -; 1 c. light corn syrup -; 4 tbsp. butter -; 1 tbsp. distilled white vinegar -; 2 tsp. kosher salt -; 10 c. popcorn -

Caramel Corn with Peanuts, Pistachios, and Coconut

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Ingredients for - Caramel Corn with Peanuts, Pistachios, and Coconut

1. 1 c. raw, shelled peanuts -

2. 1 c. shredded, unsweetened coconut -

3. 1 c. shelled pistachios -

4. 2 c. light brown sugar -

5. 1 c. light corn syrup -

6. 4 tbsp. butter -

7. 1 tbsp. distilled white vinegar -

8. 2 tsp. kosher salt -

9. 10 c. popcorn -

How to cook deliciously - Caramel Corn with Peanuts, Pistachios, and Coconut

1. Stage

Preheat oven to 350 degrees. On a large baking sheet, toss together peanuts, coconut, and pistachios. Bake, stirring once or twice, until toasted and fragrant, 5 to 7 minutes; set aside.

2. Stage

Spray two large sheet trays (with sides) and the tines of 2 forks with cooking spray; set aside. Combine sugar, corn syrup, butter, vinegar, and salt in a large pot. Clip a candy thermometer to the inside edge of the pot and cook over medium-high heat, without stirring, until mixture reaches 300 degrees, about 20 minutes. Meanwhile, combine peanut mixture and popcorn on 1 of the prepared sheet trays.

3. Stage

When sugar mixture reaches 300 degrees, immediately remove pot from heat and set candy thermometer aside. Carefully pour hot sugar mixture over popcorn mixture, then use the prepared forks to toss together and coat well. (Work quickly, since the sugar mixture hardens as it cools.) Transfer popcorn to second prepared sheet tray and spread it out.

4. Stage

Set aside and cool completely, about 2 hours, then break into bite-size pieces. Serve immediately or store in an airtight container at room temperature.