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CARAMEL CORN




Source of Recipe


ORIGINAL RECIPE


List of Ingredients




1 stick butter
1 cup brown sugar
1/3 cup light corn syrup
¼ teaspoon salt
1 teaspoon vinegar
1/8 teaspoon baking soda
½ teaspoon vanilla
3 quarts of popped corn, lightly salted



Recipe



Preheat oven to 250°

In a heavy bottomed pot, melt butter, then stir in the sugar, corn syrup and salt. Cook over medium heat, stirring often for 5-10 minutes, after it begins to simmer. When it reaches 260° on a candy thermometer, remove from the heat, and immediately stir in vinegar, baking soda and vanilla.

Spread popped corn out onto a lightly greased baking sheet (I use either a jelly roll pan or a cookie sheet that has "edges"). It's okay to crowd the popped corn, but do not make it more than 2 inches thick. Pour hot syrup over the corn, and stir until it is evenly coated. Do this GENTLY, so as to not break the kernals.

Bake for 30 minutes-1 hour (depending on how dark you like your caramel corn...I like it light, so I always do it for just 30 minutes!) in 230° oven with the oven door SLIGHTLY ajar, stirring every 10 minutes.

Notes: so that the oven door is open, "just the right amount" and doesn't accidentally shut, I prop it open with a folded pot holder. Keep cooled caramel corn in an air tight container