Baked Caramel Corn #3
INGREDIENTS:
4 qt Popped corn
1/2 c Butter
1 c Brown sugar
1/4 c Corn syrup
1/2 ts Salt
1/4 ts Baking soda
1/2 ts Vanilla
2/3 c Nuts (almonds; pecans,
-peanuts; etc)
4 qt Popped corn
1/2 c Butter
1 c Brown sugar
1/4 c Corn syrup
1/2 ts Salt
1/4 ts Baking soda
1/2 ts Vanilla
2/3 c Nuts (almonds; pecans,
-peanuts; etc)
Pop corn and remove old maids. Spread corn in a large flat pan, and peheat in a 250 degree oven.
In a saucepan, melt butter, and stir in brown sugar, corn syrup and salt. Stir constantly until mixture comes to a boil. Continue to boil without stirring for about 5 minutes (240 degrees). Remove from heat, and add baking soda and vanilla, stirring until foamy. If nuts are used, add them NOW, stirring until heated through, and no longer clumped up.
Pour syrup mixture over preheated popcorn, and stir to coat. Bake for about 30 minutes, stirring 2 or 3 times to evenly distribute the coating.
Bake longer, about 60 minutes, for a more Cracker Jack taste. Cool, break up and store airtight.
In a saucepan, melt butter, and stir in brown sugar, corn syrup and salt. Stir constantly until mixture comes to a boil. Continue to boil without stirring for about 5 minutes (240 degrees). Remove from heat, and add baking soda and vanilla, stirring until foamy. If nuts are used, add them NOW, stirring until heated through, and no longer clumped up.
Pour syrup mixture over preheated popcorn, and stir to coat. Bake for about 30 minutes, stirring 2 or 3 times to evenly distribute the coating.
Bake longer, about 60 minutes, for a more Cracker Jack taste. Cool, break up and store airtight.