| 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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