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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Caramel popcorn Recipe

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This recipe for Caramel popcorn is from The Gall Family Cookbook Project, 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:  
14 cup popped popcorn

2 cup whole almonds and/or roasted, salted cashews (optional)

1 ½ cup packed brown sugar

¾ cup butter [vegan]

⅓ cup light-colored corn syrup

½ teaspoon baking soda

½ teaspoon vanilla
Directions:
Directions:
Step 1 Preheat oven to 300 degrees F. Remove all unpopped kernels from popped popcorn. Put popcorn and, if desired, nuts into a 17x12x2-inch roasting pan. Keep popcorn warm in the oven while making the caramel mixture.

Step 2 Butter a large piece of foil; set aside. For caramel, in a medium saucepan, combine brown sugar, butter, and corn syrup. Cook and stir over medium heat until mixture boils. Continue boiling at a moderate, steady rate, without stirring, for 5 minutes more.

Step 3 Remove saucepan from heat. Stir in baking soda and vanilla. Pour caramel over popcorn; stir gently to coat. Bake for 15 minutes. Stir mixture; bake for 5 minutes more. Spread caramel corn on prepared foil; cool. Place caramel corn in gift container; cover with plastic wrap.
Number Of Servings:
Number Of Servings:
18
Preparation Time:
Preparation Time:
40
Personal Notes:
Personal Notes:
Betty Crocker recipe
https://www.bhg.com/recipe/candy/caramel-popcorn/

I grew up on this ❤️

Substitute Rice Chex for popcorn

 

 

 

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