Melt butter in saucepan. Add sugar, corn syrup, and salt. Stir continuously until mixture comes to a boil. Let mixture boil without stirring for 5 minutes.
Remove from heat. Stir in baking soda and vanilla. Slowly pour caramel over popped corn (and peanuts if using them). Spread into 2 large baking pans. Bake at 250 degrees for one hour stirring every 15 minutes. Remove from oven and break apart. Store in covered container.
Originally Submitted
1/8/2008
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