Caramel Corn Recipe

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This recipe for Caramel Corn is from First Congregational Church of Vermontville 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: Appetizers & Snacks

Ingredients:	Ingredients: 12 cup fresh popped corn 1 1/2 cup salted peanuts 1 1/2 cup granulated sugar 1/2 cup light brown sugar, firmly packed 1/2 cup light corn syrup 1/2 cup water 1/2 cup (1 stick) butter or margarine 1 tsp. salt

Directions:	Directions: Cover a large cookie sheet with aluminum foil. In large bowl, combine popped corn and peanuts; set aside. In a heavy 2-quart saucepan combine granulated sugar, brown sugar, corn syrup and water; heat slowly to boiling stirring constantly. Cook, without stirring to 290º on a candy thermometer (syrup separates into brittle threads when dropped in cold water.) Remove from heat. Stir in butter, vanilla and salt. Slowly pour caramel mixture over popped corn, mixing with wooden spoon until popped corn is coated. Spread mixture immediately on prepared cookie sheet. Cool thoroughly. Break apart into large clusters. Store in an airtight jar or container. Makes 2 pounds.

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Caramel Corn Recipe

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