Caramel corn

Yield: 6 servings

Measure Ingredient
2 \N Sticks margarine
2 cups Light brown sugar
½ cup Light corn syrup
½ teaspoon Baking soda
1 teaspoon Vanilla
6 quarts Popped corn
1 cup Or more of Spanish peanuts (optional)

Heat margarine, brown sugar and corn syrup. Bring to boil, stirring often. Boil for 5 mins. very slowly as not to burn - do not stir. Add baking soda and vanilla, then blend and pour over popcorn. Mix and bake in a buttered roasting pan. Bake mixture at 250 degrees for 1 hour. Stir every 15 mins. with spatuala. Stir occasionally while cooling to prevent from sticking to pan. Store in airtight container.

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