Caramel Corn
Prep. Time: 1:30
Serves: 12
2/3 cup popcorn kernels
3 Tbls. vegetable oil
1 cup unsalted peanuts - optional
1 cup real butter
2 cups packed brown sugar
1/2 cup light corn syrup
1 tsp. vanilla extract
1/2 tsp. salt
1/2 tsp. baking soda
-Heat oil in a large skillet. When a single popcorn kernel pops, add
remaining kernels, cover, and pop popcorn, shaking the pot while popping.
-Remove any un-popped kernels; mix in peanuts; set aside.
-Bring butter, brown sugar, and corn syrup to a boil, stirring constantly.
-Reduce heat and boil for 5 minutes; remove from heat.
-Stir in vanilla, salt, and baking soda; pour over popped corn.
-Spread coated popcorn into (2) 11" X 9" X 2" baking pans.
-Bake in a 250 degree oven for 1 hour, stirring every 15 minutes.
-Cool for 1 hour, then break up before storing.
-
First time we made this, we didn't have enough corn syrup. We substituted maple syrup for half and the taste was wonderful. We also used 1 1/2 to twice the amount of popcorn. It makes for more of a glaze rather than saturated kernels. But the caramel recipe and the hour of baking made a much better product than other recipes we've tried.
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