Carmel Corn

Well last night was the last night for this session of the CHIP class. It is always so sad to see the classes come to and end as I know I may never see some of the people again. They are all so very special too me.
We ended the class with a wonderful pot luck. Couldn't believe all the great, scrumptious, healthy food.

I wanted to bring some thing different to the pot luck.My grand daughter, Deanna gave me her recipe for Carmel corn. Thanks Deanna it was wonderful. Of course I had to put my own twist on it. The Carmel corn was really yummy.

Carmel Corn

1/2 cup peanut butter -I pour all of the oil off of the peanut butter and replace it with water.)
1/2 cup maple syrup
1 Tablespoon molasses
1/2 cup brown Organic Sucanat ( I start out with 1 cup, decreased the next patch to 3/4 cup Sucanat. This time I did 1/2 and it was fine. Next time I will decrease to 1/4 cup to see what happens. I would like to eliminate all Sucanat. Will let you know. (March 4th - I made it with 1/4 cup and it was fine)

1 teaspoon baking soda
2 teaspoons vanilla-not imitation
1 teaspoon almond extract

4 quarts popped pop corn - put in large container
about 1 cup of roasted peanuts-( I bought raw peanuts and roasted them.)

Directions:
1-In small sauce pan, combine peanut butter, maple syrup, molasses, sugar.
2-Bring to a simmer, keep stirring until everything is dissolved.
Bring to a gentle boil and boil about 5 minutes.
3-Remove pan from heat, add baking soda and stir well. Add vanilla, almond extract.
4-Stir, until mixed.
5-Pour over pop corn and roasted peanuts. Stir well.
6- Spread in 2 cookie sheets.

Bake at 250 degrees for 1 hour. I stirred the mixture about every 15 minutes.

Store in air tight container.

This was soooooo very good.