Baked Caramel Corn

1/2 C butter
1 C packed brown sugar
1/4 C corn syrup
1/2 t salt
1/4 t baking soda
1/2 t vanilla
3 quarts popped corn

In a 1 1/2 quart saucepan melt butter; stir in brown sugar, corn syrup, and salt. Bring mixture to boiling, stirring constantly. Boil over medium heat wtihout stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. In a large bowl gradually pour the hot syrup over the popped corn, mixing well. Turn coated popcorn into a buttered roasting or cake pan. Bake, uncovered, in 300 degree oven for 30 minutes, stirring the popcorn after 15 minutes. Remove from oven; cool in pan completely. Loosen popcorn with a spatula. Break into pieces. Store in a tightly covered container. Makes 2 1/2 quarts caramel corn.

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