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Caramel Corn Recipe

   
 

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     Caramel Corn

Category   Desserts - Breads
Sub Category   None

Ingredients
1 c butter
2 c brown sugar
1/2 c corn syrup
1/2 tsp baking soda
1 tsp vanilla
1 tsp salt
6 quarts air-popped popcorn
 

Instructions
After discarding unpopped or burned kernels, keep 6 quarts air-popped popcorn warm in a very low oven while making the syrup. The largest size aluminum bowl set is the perfect size, or use a turkey roasting pan or large stockpot. In heavy saucepan, melt butter, then stir in brown sugar corn syrup and salt. Bring to a full, rolling boil, stirring constantly. Remove from heat and add soda and vanilla. Gradually pour over popped corn, mixing well with a fork. Turn onto waxed paper on counter and spread out. When cool, break up into smaller pieces and store in airtight container. For crispier, cracker-jack like caramel corn, turn coated corn onto 2 large shallow baking pans. Bake at 250 F, cool completely. Break caramelized corn apart. Peanuts may be added to popcorn mixture before baking.


Originally Submitted
1/3/2017





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