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Caramel Corn Recipe

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This recipe for Caramel Corn is from Christmas Treasures Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 cups popped popcorn
3/4 cup packed brown sugar
1/3 cup butter or margarine
3 tablespoons of corn syrup
1/4 teaspoon baking soda
1/4 teaspoon vanilla
Directions:
Directions:
Remove all unpopped kernels from the popped corn. Place popcorn in a greased baking pan. Keep the popcorn warm in a 300 degree oven while making caramel mixture. Add nuts of your choice to the popcorn if so desired.

Butter the sides of a heavy 1 ½ quart saucepan. In the saucepan combine brown sugar, butter or margarine, and corn syrup. Cook over medium heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 8 to 10 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.

Cook over medium heat, stirring occasionally, till thermometer registers 255 degrees, hardball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching hardball stage should take about 4 minutes.

Remove saucepan from heat; remove candy thermometer from saucepan. Add baking soda and vanilla; stir till well combined. Pour caramel mixture over the popcorn; stir gently to coat popcorn. Bake in a 300 degree oven for 15 minutes; stir. Bake 5 minutes more. Turn popcorn mixture onto a large piece of foil. Cool completely. Break popcorn into clusters. Store tightly covered, makes about 9 1/2 cups.

 

 

 

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