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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Carmel Popcorn Recipe

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This recipe for Carmel Popcorn is from The Chambers Family's Favorite Recipes, 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:  
7 qts. Plain popped popcorn (22 cups)
2 c. Dry roasted peanuts
2 c. Brown sugar, packed
1/2 c. Light corn syrup
1 t. Salt
1 c. Butter
1/2 t. Baking soda
1 t. Vanilla extract
Directions:
Directions:
Place popped corn into two shallow greased baking pans. Add the peanuts to the popped corn, if using. Set aside.

Preheat oven to 250º. Combine 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.

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

Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. 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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