This recipe has been in the family since I was a kid, and one that I’m glad I began to make. I usually whip up a batch or two to give away as tasty treats during the holiday season, but this caramel corn recipe is also perfect for enjoying during Halloween, or heck, any time of the year.
- 1 cup butter or margarine
- 2 cups firmly packed brown sugar
- ½ cup light corn syrup
- 1 tsp salt
- ½ tsp baking soda
- 1 tsp vanilla
- 6 quarts popped popcorn
Melt butter. Stir in brown sugar, corn syrup and salt.. Bring to a boil, stirring constantly, boil without stirring 5 minutes.
Remove from heat. Stir in soda and vanilla.
Gradually pour over popped corn (which has been sprinkled with peanuts, cashews, pecans), mixing well.
Turn into 2 large shallow baking or roasting pans. Bake in 250 degree oven for one hour, stirring every 15 minutes. Remove from oven, cool completely.
Break apart and store in tightly covered container.
Makes about 5 quarts caramel corn.
