Yield: 24 Servings
|6 quarts||Popped corn (about 1-1/4 cp unpopped)|
|2 cups||Brown sugar; packed|
|½ cup||Corn syrup|
|½ teaspoon||Baking soda|
|1 cup||Salted nuts|
From: metcalfe@... (Gail Metcalfe) Date: Wed, 1 Dec 1993 13:52:44 GMT Heat oven to 250 degrees. Put popped corn in a buttered roasting pan and sprinkle nuts on top. Melt butter in saucepan, stir in brn sugar, cornsyrup and salt. Bring to boil, stirring constantly. Boil further without stirring for 5 minutes and then remove from heat. Stir in vanilla, then soda. It will foam at this stage. Stir well.
Pour the syrup mixture over the popped corn quickly and mix well. Bake 1 hour, stirring every 15 mins. Remove from oven, cool and break apart. Store in tightly covered container. THIS CARAMEL CORN IS NOT STICKY.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .