Caramel Corn
2005 at 1:00 pm | by Carolyn MahaneyFiled under Homemaking Recipes
This must-try recipe for caramel popcorn is from my sister, Helen.
Caramel Corn
8 cups popped popcorn 1/4 teaspoon salt
3/4 cup packed brown sugar 1/4 teaspoon baking soda
6 tablespoons butter or margarine 1/4 teaspoon vanilla
3 tablespoons light corn syrup
Put popcorn into baking pan. Remove any unpopped kernels. Measure brown sugar, butter, corn syrup, and salt into 1 1/2 quart saucepan. Put pan on burner. Turn burner to medium heat. Cook and stir with a wooden spoon till butter melts and everything is mixed. Continue cooking till mixture starts to boil. When mixture boils, stop stirring. Cook for 5 minutes. Move pan off burner and stir in the baking soda and vanilla. Pour mixture over popcorn using a rubber scraper to scrape pan. With spatula, gently stir the popcorn and hot mixture so all the popcorn is coated. Put pan into oven of 300 degrees and bake 15 minutes. Remove pan from oven and stir mixture with spatula. Put back into oven and bake 5 to 10 minutes longer. Pour it out onto a clean counter top and separate it before it cools then put it in a Tupperware container with a good seal and it will last a long time. Makes about 8 cups.
