Carmel Corn

  • 1 1/2 cups of popcorn kernels
  • 2 tbsp of vegetable (or corn) oil
  • 2 cups packed brown sugar
  • 1 cup of butter
  • 1/2 cup white Karo corn syrup
  • 1 tsp. of salt
  • 1 tsp. of vanilla
  • 1/2 tsp. of baking soda

Heat oil in large kettle on stove top.

When oil is piping hot, add kernels and pop.

After all popped put in a big roasting pan and set aside.

In medium saucepan combine brown sugar, butter, white Karo corn syrup.

Heat until all melted, then boil for an additional 5 minutes.

Remove from heat.

Add salt andvanilla, mix.

Add baking soda and stir well.Mix should become fluffy as you stir in baking soda.

Pour mixture over popcorn, mix.

Bake at 250 for one hour, thoroughly stirring every 15 minutes.(At last stirring you can add nuts if desired)

Take out of oven and turn onto foil on counter and let cool.

Break apart and store in airtight container. Will stay fresh for quite sometime.


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