Carmel Corn

Very old recipe from Libbie Wostrel via Ruth Moeller; she says it is like Cracker Jack; has burnt sugar flavoring.

• Ready In: 1 hr 45 mins
• Serves: 24

Ingredients

• 2  cups brown sugar
• 1  cup butter
• 1⁄2 cup corn syrup
• 1  teaspoon salt
• 1  teaspoon  butter flavoring
• 1  teaspoon  burnt sugar flavoring
• 1⁄2 teaspoon baking soda
• 12  cups  popcorn, popped
• 1  cup peanuts

Directions

1. In a sauce pan add brown sugar, butter, corn syrup, salt, and flavorings.
2. Boil 5 minutes; stir so it doesn't burn.
3. Take off heat and add baking soda.
4. Pour over 5 cups popped corn; she adds 12 cups is what recipe says.
5. Peanuts may be added but you could substitute other nuts if you wanted to.
6. Put on a cookie sheet or two 9x12 pans.
7. Bake; stir at least 2 times in 250 degree Fahrenheit oven for 1 hour.
8. After cooling can be stored in airtight containers.
9. Sticky while hot but dry when cooled.