s just perfect for this recipe.
Pop popcorn right into
rulees with the caramel corn and serve.
Carmel Corn:.
Active: 15
Melt ingredients in a skillet.
Bring to a boil.
Mix into the popcorn.
Put caramel corn into a 9 x 13-inch baking pan.
Bake at 275\u00b0 for 3/4 to 1 hour.
Stir every 15 minutes.
Recipe can be cut in half.
Melt oleo.
Stir in sugar, syrup and salt.
Bring to a boil, stirring constantly.
Boil without stirring for 5 minutes.
Remove from heat; stir in baking soda and vanilla.
Gradually pour over popped corn, mixing well.
Turn into 2 large shallow baking or roasting pans.
Bake in a 250\u00b0 oven for 1 hour, stirring every 15 minutes.
Remove from oven.
Cool completely.
Break apart and store in covered container.
Yields 5 quarts.
This recipe can be halved.
an.
Combine brown sugar, corn syrup, butter, salt, and cream
owl have ready the popped corn.
Pour hot syrup over
lt the butter, brown sugar, corn syrup, peanut butter and salt
dd the water, then the corn syrup and sugar. Cook on
Melt butter; stir in brown sugar, corn syrup and salt.
Bring to boil, stirring constantly.
Boil, without stirring, 5 minutes. Remove from heat.
Stir in soda and vanilla.
Gradually pour over popped corn, mixing well.
Melt butter; stir in brown sugar, corn syrup and salt.
Bring to a boil, stirring constantly.
Boil without stirring 5 minutes. Remove from heat.
Stir in soda and vanilla.
Put popped corn in 2 large shallow pans.
Pour mixture over popped corn, mixing well. Bake at 250\u00b0 for 1 hour.
Take out of oven every 15 minutes and stir.
Cool completely.
Break apart and store in tightly covered container (Tupperware).
Makes about 5 quarts.
nd stir in brown sugar, corn syrup and salt. Bring to
Place popped corn in a large bowl that will allow it to be stirred.
Set aside.
In a saucepan, melt butter, then stir in brown sugar, corn syrup and salt.
Bring to a boil, stirring constantly.
Allow it to boil 5 minutes without stirring.
Remove from heat and stir in soda and vanilla.
Gradually pour mixture over popped corn.
Mix well.
Note:
One-half cup popcorn equals 1 1/2 quarts popped corn.
Mix butter, brown sugar, corn syrup and salt together.
Boil 5 minutes.
Stir until it boils, then don't stir.
Stir in baking soda and vanilla.
Pour over 6 quarts of popped corn.
Bake for 1 hour at 250\u00b0, stirring every 15 minutes.
Cool and store in airtight container.
Spread popped corn and peanuts in a large
Melt margarine. Add remaining ingredients. Bring to boil, stirring constantly. Reduce heat. Boil 5 minutes without stirring. Remove from heat and add baking soda and vanilla.
Pour over popped corn. Put mixture in two shallow pans. Bake at 200\u00b0 for 1 hour, stirring every 15 minutes.
Combine popcorn and pecans in a lightly greased 15 x 10 x 1-inch jelly roll pan.
Mix well and set aside.
Melt butter over low heat in a medium saucepan.
Add brown sugar, corn syrup and salt.
Bring to a boil and boil for 5 minutes without stirring. Remove from heat; stir in baking soda and vanilla.
Pour syrup over popcorn mixture, stirring until popcorn is evenly coated. Bake at 300\u00b0 for 30 minutes, stirring after 15 minutes.
Cool completely and break into pieces.
Store in airtight container. Yield:
9 cups.
Melt butter.
Stir in brown sugar, corn syrup and salt.
Bring to a boil, stirring constantly.
Then boil, without stirring, for 5 minutes.
Remove from heat, stir in soda and vanilla.
Gradually pour over popcorn, mixing well.
Turn into 2 large shallow baking or roasting pans.
Bake at 250\u00b0 for 1 hour.
Stir every 15 minutes. Cool completely.
Store in tightly covered containers.
owl. Transfer the nicely popped corn into another bowl & discard the
Melt butter.
Stir in brown sugar, corn syrup and salt. Bring to boil, stirring constantly.
Boil without stirring 5 minutes. Remove from heat; stir in soda and vanilla.
Pour over popped corn, mixing well.
Turn into 2 large shallow pans (with sides) or roaster pans.
Bake in 250\u00b0 oven for 1 hour, stirring every 15 minutes.
Remove from oven; cool.
Break apart and store in tightly covered container.