Can't Stop Eating It! Caramel Corn
- Reviews 2
Ready In: 55 mins
Yields: 5 1/2 quarts
Ingredients
- 6 quarts popped popcorn
- 2 cups brown sugar, packed
- 1 cup butter or 1 cup margarine
- 1⁄2 cup corn syrup
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 1⁄2 teaspoon baking soda
Directions
- Place popcorn (6 qts. = about 24 cups) in a large bowl and set aside. In a saucepan, combine brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly.
- Boil for 5 minutes, stirring occasionally.
- Remove from the heat.
- Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated.
- Pour into two greased 13-in. x 9-in.x 2-in baking pans.
- Bake, uncovered, at 250 for 45 minutes,stirring every 15 minutes.
- Cool completely. (I find it easier to remove from the pan and break up when it is still SLIGHTLY warm.)
- Store in airtight container or plastic bags. Yield: about 5-1/2 quarts.
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