Caramel corn #3
22 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | quarts | Popped corn (no salt or butter) |
| 1 | cup | Butter or margarine |
| 2 | cups | Packed brown sugar |
| ½ | cup | Light corn syrup |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| 1 | teaspoon | Vanilla |
Directions
From: julia@... (Julia Berendes) Date: 14 Jan 1994 18:39:49 GMT
Yesterday I saw a post requesting a recipe for caramel corn. I found this one in the Better Homes and Garden's American Best Loved Community Recipes Makes
22 cups (22 servings).
1. Preheat oven to 250 deg; Put the popcorn in a 17x12x2-inch roasting pan or large foil pan; set aside
2. Melt butter in a medium saucepan over medium heat. Add brown sugar, corn syrup, and salt. Stir untilthe mixture starts to boil. (the syrup should boil over its entire surface) Boil for 5 min. w/o stirring.
3. Remove from heat. Stir in baking soda and vanilla, then pour the caramel mixture over the popped corn, stirring to coat.
4. Bake, uncovered, for 1 hour, stirring every 15 min.
5. Remove the caramel corn from oven and spread out on a large piece of foil to cool. Break into clusters. Store in air tight containers REC.FOOD.RECIPES ARCHIVES
/CANDY
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .