| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
Candy |
22 |
Servings |
INGREDIENTS
| 6 |
qt |
Popped corn (no salt or butter) |
| 1 |
c |
Butter or margarine |
| 2 |
c |
Packed brown sugar |
| 1/2 |
c |
Light corn syrup |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
From: julia@marcam.com (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,
http://www.erols.com/hosey.
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