Remove any unpopped kernels of corn from popcorn.
Add peanuts.
an combine brown sugar, butter, corn syrup and salt.
Cook
rulees with the caramel corn and serve.
Carmel Corn:.
Active: 15
lt the butter, brown sugar, corn syrup, peanut butter and salt
Remove any unpopped kernels of corn.
Add peanuts, set aside. Bring brown sugar, butter, corn syrup and salt to boil.
boil 5 minutes, stirring occasionally.
Remove from heat, quickly add baking soda.
Gently mix with the popcorn.
Divide popcorn mixture equally into 2 buttered 9 x 9-inch square cake pans.
Cook at 250\u00b0 for 1 hour, stirring every 15 minutes.
Remove and spread it out on waxed paper to cool.
Put together:
1/2 white corn syrup
2 Cups brown sugar
1 3/4 sticks butter
Bring to a boil - Boil for 5 minutes - DO NOT STIR
Remove from heat.
Add:
1 t vanilla
1/2 t baking soda
Stir well. Lightly grease 2 large roaster pans (disposable work really well) Pour 1 bag of O-Ke-Doke corn puffs into each pan(you will need 2 bags) . Pour brown sugar mixture over and stir well.
Bake at 250 degrees for 1 hour, stirring every 15 minutes.
Cool in pans. Store in tightly sealed containers.[/recipe].
dd the water, then the corn syrup and sugar. Cook on
Remove any unpopped kernels of corn from popcorn.
Add peanuts; set aside.
Melt butter, br.
sugar, corn syrup and salt in a heavy saucepan, then cook it 5 minutes without stirring.
Remove from heat and stir in vanilla and baking soda.
This will make it foam up.
Immediately pour over popcorn and stir well.
Turn into 2 large baking pans.
Bake at 250 degrees for 1 hour, stirring every 15 minutes.
owl. Transfer the nicely popped corn into another bowl & discard the
uin the flavor of your caramel corn. I nearly made this mistake
Mix brown sugar, butter, corn syrup and salt in a
Prepare Caramel Corn:
Combine brown sugar, butter,
aucepan, combine brown sugar, butter, corn syrup, salt and molasses.
Combine sugar, oleo, syrup and salt in microwave pan and bring to a boil in microwave set on High.
Boil for 3 minutes.
Remove and stir in soda, mixing well.
Pour over popcorn (no salt or butter).
Mix to coat well.
Pour caramel corn into large brown paper bag loosely until it will fit into microwave oven.
Cook on High for 3 minutes.
Shake sack well after each minute.
Cool caramel corn on wax paper.
Store in 5-quart plastic container.
combine brown sugar, peanut butter, corn syrup, water, oil and salt
Bring sugar, margarine and syrup to a boil in a 1-quart casserole.
Boil 2 minutes on High in microwave oven.
Remove from oven; stir in soda and vanilla.
Put popped corn in large brown grocery bag.
Pour syrup over popped corn.
Fold down top of bag and place in microwave.
Microwave for a total of 4 1/2 minutes on High.
Remove bag from oven every 45 to 60 seconds.
Shake well and turn bag over.
Spread caramel corn on waxed paper to cool. Store in sealed Tupperware container.
an.
Combine brown sugar, corn syrup, butter, salt, and cream
Boil first 4 ingredients together for 5 minutes, then add vanilla and baking soda, stirring often. After corn is popped, put in roasting pan.
Pour boiled liquid over corn.
Bake at 200\u00b0 for 1 hour. Stir corn every 20 minutes to coat evenly. When finished, spread caramel corn out on Reynolds Wrap until cool and store in a can.
Set aside popped corn and peanuts in large brown bag. Mix sugar, syrup and salt in a 2-quart glass bowl. Cook in microwave on High 3 to 4 minutes. Stir each minute until boils. Cook 2 minutes more. Take out; stir in baking soda. Pour in sack over popcorn and peanuts. Shake sack. Put sack in microwave. Cook on High 2 to 2 1/2 minutes. Take out and shake bag. Put sack back in microwave. Cook 1 to 1 1/2 minutes. Spread and separate caramel corn on sheet of aluminum foil. Let cool. Place in airtight container for storing.