Caramel Corn Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 cups popped popcorn (about 1/2 cup unpopped)
3/4 cup packed brown sugar
1/3 cup butter
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1/4 teaspoon vanilla
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Directions: |
Directions:Remove all unpopped kernels from popped corn. Place popcorn in a greased 17x12x2 inch baking pan. Keep popcorn warm in a 300 degree oven while making caramel mixture.
Butter the sides of a heavy 1 1/2 quart sauce pan. In a saucepan combine brown sugar, butter, & corn syrup. Cook and stir over medium heat to boiling. Clip candy thermometer to side of pan. Cook and stir over medium heat to 255 degrees, hard boil stage (about 4 minutes).
Remove saucepan from heat. Stir in baking soda and vanilla; pour over popcorn. Stir gently to coat. Bake in a 300 degree oven for 15 minutes; stir. Bake 5 minutes more. Transfer popcorn mixture to a large piece of foil; cool completely. Break into clusters. Store tightly covered. Makes about 9 cups. |
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Number Of
Servings: |
Number Of
Servings:9 |
Personal
Notes: |
Personal
Notes: I first had this at a Harvest Party hosted by Mitzi. I loved it so much, I practically ate the whole bowl. Mitzi shared with me that the recipe is from The Better Homes & Gardens Cookbook.
As I'm sharing this recipe the brownish spots, wrinkles and grease spots are proof that this recipe is well loved. I make caramel corn 4 or 5 times a year and upon request. It is a family favorite and every time I make it, am reminded of Mitzi.
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