Caramel Popcorn
Ingredients
1 cup popcorn kernels (Prepared as instructed on container) (Yields approx. 1 – 2 gallons)
2 cups brown sugar
1 cup butter
½ cup corn syrup
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla
1 cup peanuts (optional)
Method
1. Preheat oven to 250°.
2. Prepare popcorn and set aside.
3. In a sauce pan bring to a boil brown sugar, butter and syrup.
4. Boil at a slow boil for 5 minutes without stirring.
5. Remove and add baking soda, salt and vanilla. (If using peanuts add herewith)
6. Pour over popcorn and toss.
7. Lay out on a greased cookie sheets and bake for 1 hour stirring every 20 minutes.
8. Store in large zip lock bags.
Caramel Popcorn was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Searched recipe on the internet under “Google” and found recipe at Food.com which was issued by a Carol in November 2001. Recipe looked quite similar to the one which had been used in my family for many years. In this case the light brown sugar was used instead of the darker brown sugars. The darker brown sugars work just as well. Nice recipe!
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Shirley-Ann Pearman
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