"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Baked Caramel Corn Recipe

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This recipe for Baked Caramel Corn, by , is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Zeller
Added: Wednesday, January 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 sticks butter
2 c firmly packed brown sugar
1/2 c light corn syrup
Salt to taste
1-2 t baking soday
1 t vanilla
6 qrts popped corn

Directions:
Directions:
Melt butter in a large saucepan. Stir in sugar, syrup and salt. Bring to boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat. Stir in soda and vanilla. Mixture will bubble up, and may run over if pot is too small. Once mixture is smooth, pour slowly over popped corn, mixing well. Turn coated popcorn into 2 large, shallow baking or roasting pans. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove for oven; cool completely, then break into pieces and serve. Store leftovers in a tightly covered container.

Personal Notes:
Personal Notes:
In Mom's handwriting: Very (underlined) Good.
Also in her handwriting: This recipe of Beverly Hiberling & Joyce Wagant.

 

 

 

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