Carmel Corn

Ethnicity

American  

Base Type

Beef  

Course

Snack  

Preparation Time

10-30 Minutes  

Difficulty

Easy  

Serving Size

Refresh / Double it

Comments

From Miss Margaret. Accidently made with 1/2 cup butter and it was wonderful. Bake just over an hour. Allan said it "melts in your mouth".  

Source

 

Source Description

 

Last Modified

2009-11-21  

User

Joyce McGuire

                
1 c
 butter 

2 c
packed sugar, brown 

1/2 c
 corn syrup 

1 t
 salt 

1/2 t
 baking soda 

1 t
 vanilla 

6 q
 Popped popcorn 

            

Use 1 1/4 cup unpopped kernels to make 6 quarts of popped corn.  Butter the bottoms of two large cookie sheets.

Melt butter, stir in sugar, corn syrup and salt in large heavy pot.  Bring to a boil, stir constantly 5 minutes.  Remove from heat and stir in baking soda and vanilla.  Pour over corn carefully.  Stir to coat as many pieces as possible. Pour onto greased pan (two cookie sheets work well).  

Bake at 250 degrees for 2 hours, stirring every 15 minutes.

Remove and cool.  Store in airtight container. Enjoy!

Can add unsalted nuts with popcorn if desired.