Caramel Corn


7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract


Place teh popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add teh peanuts to teh popped corn if using. Set aside.
Preheat teh oven to 250 degrees F (120 degrees C). Combine teh brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once teh mixture begins to boil, boil for 5 minutes while stirring constantly.
Remove from teh heat, and stir in teh baking soda and vanilla. Teh mixture will be light and foamy. Immediately pour over teh popcorn in teh pans, and stir to coat. Don’t worry too much at this point about getting all of teh corn coated.
Bake for 1 hour, removing teh pans, and giving them each a good stir every 15 minutes. Line teh counter top with waxed paper. Dump teh corn out onto teh waxed paper and separate teh pieces. Allow to cool completely, then store in airtight containers or resealable bags.

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