Saturday, February 7, 2009

COURTSIDE CARAMEL CORN

6 quarts popped popcorn
2 cups packed brown sugar
1 cup butter or margarine
1/2 cup corn syrup
1 tsp salt
1 tbsp vanilla extract
1/2 tsp baking soda

Place the popped popcorn in a large glass bowl and set aside. Preheat oven to 250 degrees. Grease two 13 x 9-inch baking pans; set aside.

In a 2-qt saucepan, combine the brown sugar, butter or margarine, corn syrup, and salt. Bring the mixture to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Remove from the heat and stir in the vanilla and baking soda; mix well. Pour the syrup mixture over the popcorn and stir until all the corn is well coated. Pour into the prepared pans and bake, uncovered, at 250 degrees for 45 minutes, stirring every 15 minutes. Cool completely before storing. May be stored in air-tight containers or plastic zip-top bags.

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