Tuesday, February 23, 2010

Caramel Corn


7-8  cups popped popcorn
3/4 cup packed brown sugar
6 tablespoons butter
3 tablespoons light-colored corn syrup
1/4 teaspoon baking soda
1/4 teaspoon vanilla

1.Remove all unpopped kernels from popped popcorn. Put popcorn into a 17x12X2 inch baking or roasting pan. Keep popcorn warm in a 300F oven while making caramel mixture.
2. Butter large piece of foil; set aside For caramel, in a medium saucepan combine brown sugar, butter, and corn syrup. Cook and stir over medium heat until mixture boils. Continue boiling at a moderate, steady rate without stirring, for 5 minutes more.
3. Remove sauepan from heat. Stir in baking soda and vanilla Pour caramel over popcorn; stir gently to coat. Bake in a 300F oven for 15 minutes. Stir mixture; bake 5 minutes more. Spread caramel corn on buttered foil; cool. Store, tightly covered for up to one week.

Recipe from Better Homes & Gardens New CookBook.

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