Baked Caramel Corn
Source of Recipe
Aunt Saunny
6 quarts popped corn
1 cup butter or margarine
2 cups firmly packed brown sugar
1/2 cup light or dark Karo corn syrup
1 tsp. salt
1/4 tsp. baking soda
1 tsp. vanilla extract
Preheat oven to 250 degrees F.
Coat the bottom and sides of a large roasting pan with vegetable
spray. Place popped corn into the pan.
In a saucepan melt the butter; stir in brown sugar, corn syrup and
salt. Bring to a boil, stirring constantly. Boil without stirring for
5 minutes. Remove from heat.
Stir in baking soda and vanilla. Slowly pour over the popped corn,
mixing well.
Bake for 1 hour, stirring every 15 minutes.
Remove from oven and put onto a large cookie sheet to cool. Break
caramel corn apart and store in a tightly covered container.
Yield: Makes 6 quarts.
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