2 gallons popcorn, popped
2 c brown sugar
2 cubes butter (not margerine) boil in heavy saucepan 5 min.
1 c karo syrup
immediately remove from heat and add 1/2 tsp soda and 1 tsp vanilla
pour over popcorn and coat well. Divide onto 2 cookie sheets (greased).
Bake at 250 for 1 hour, stirring every 15 minutes
Cool on wax paper, separated and store in tightly sealed containers. Will remain
fresh for 2-3 weeks.
*I learned this recipe from a college roommate as well. It is the best/easiest caramel corn recipe I've ever used. I like to make this and give it away at the holidays, because it's always a crowd pleaser.
No comments:
Post a Comment