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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Caramel Corn Recipe

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This recipe for Caramel Corn is from The Bucholtz Family Cookbook, 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:  
5 - 6 quarts popped popcorn, lightly salted (I used 1 cup un-popped in my Stir Crazy. Popped in 3 tablespoons oil.)
2 cups brown sugar (use a name brand - store brands can crystallize)
1/2 cup light corn syrup
1 teaspoon salt
1 cup butter
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Directions:
Directions:
1. Place the popped/salted popcorn in a buttered roasting pan.

2. Preheat oven to 225º. Combine the brown sugar, corn syrup, butter and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
Just before removing caramel from heat - warm the popped popcorn in the oven (in the roasting pan).

3. Remove caramel from heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pan, and stir to coat. Don't worry too much at this point about getting all of the corn coated.

4. Bake for 45 minutes, removing the pan and giving it a good stir every 15 minutes.

5. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

 

 

 

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