Friday, October 29, 2010

Caramel Corn

This is my favorite recipe for crunchy caramel corn. It's easy to make and it's a delicious way to use popcorn from your food storage.


Combine in pan:

1 stick butter or margarine
1 cup brown sugar
1/4 cup white corn syrup
1 teaspoon salt

Bring to boil; boil 5 minutes.

Remove from heat and add:
1 teaspoon vanilla
1 teaspoon baking soda

Pour over 12 cups popped corn.

Spread on cookie sheet. Put in 250 degree F. oven for 25 to 30 minutes, stirring every 10 minutes.

1 comment:

Anonymous said...

Sounds really yummy! My daughter has been having a real craving for caramel corn without peanuts...this is perfect.:)