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Copyright 2008 4G Company, Bella Vista, AR
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Photos on this site from Comteche.com
Email us at webmaster@recipesdietsandmore.com
Photos on this site from Comteche.com
Kid Pleaser
Caramel Corn
Ingredients:
6 Qts. Popped Corn
2 Cups Brown Sugar
1 Cup (2 sticks) Butter
1/2 Cup Corn Syrup-Light or Dark
1 Tsp. Salt
1/2 Tbsp. Baking Soda
1 Tbsp. Vanilla
1 cup Spanish peanuts (optional)
6 Qts. Popped Corn
2 Cups Brown Sugar
1 Cup (2 sticks) Butter
1/2 Cup Corn Syrup-Light or Dark
1 Tsp. Salt
1/2 Tbsp. Baking Soda
1 Tbsp. Vanilla
1 cup Spanish peanuts (optional)
Instructions:
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Combine butter, sugar and syrup. Cook to boiling, then boil for 5 minutes. Remove from heat, add salt and soda, then stir fast. Add vanilla, and peanuts if desired. Pour over popped corn and mix well. Spread on a large cookie sheet and bake for 15 minutes at 250º, then stir and turn corn. Bake another 15 minutes and stir/turn corn again. Bake another 15 minutes, stir and turn corn, then turn oven heat off and put corn back in over for another 15 minutes. Take out of oven and stir/turn once more. Store in an airtight container.
Chocolate Variation:
Add 1 cup pretzel twists, 1 cup candy'coated chocolate pieces (M&Ms), stir to mix with cooled caramel corn. Melt 6 oz. semi-sweet chocolate and drizzle over corn mixture. Cool and break into pieces.
Add 1 cup pretzel twists, 1 cup candy'coated chocolate pieces (M&Ms), stir to mix with cooled caramel corn. Melt 6 oz. semi-sweet chocolate and drizzle over corn mixture. Cool and break into pieces.