Carmel Corn
Original recipe makes 5 quartsChange Servings
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5 tablespoons vegetable oil
2 1/2 cups unpopped popcorn
1 cup butter
2 cups packed brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 cup peanuts
1 cup chopped pecans
1 cup almonds
3. Melt margarine or butter in a medium
saucepan, and then stir in brown sugar, syrup, and salt. Bring to a rolling boil, stirring
constantly; boil without stirring for 5 minutes. Remove from heat.
4. Stir baking soda, vanilla, peanuts, pecans,
and almonds into brown sugar mixture.
Quickly pour nut mixture over warm popcorn, and toss until well coated. Spread on
greased cookie sheets.
Directions
1. Preheat oven to 250 degrees F (120 degrees C).
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2. Add 1 tablespoon of the oil to a 4 quart
saucepan, and heat over high heat. When oil
is hot, add 1/2 cup of popping corn. Keep
pan moving constantly. When corn stops
popping, remove from heat. Place popped
corn in oven to keep warm. Repeat until all
corn has been popped. Set aside.
5. Bake for 45 minutes, stirring well every 15
minutes. Cool on aluminum foil, and store in
an air-tight
December 2014
INSIGHT