This recipe came years ago from Bill’s Friend, Zelda Knisley of Chester, VT. It is a popular snacks we serve at Gove Hill. Be careful, once you start tasting it, it is hard to not to eat the whole bowl.
Crispy Caramel Corn
Preheat oven to 250 degrees Fahrenheit.
Mix in a large pot (mixture will expand as it cooks)
2 Cups of brown sugar, packed
1 Cup of Margarine (or butter if you wish)
½ cup of White corn syrup
1 teaspoon of salt
Stir together as it melts and starts to boil. Boil gently for 5 minutes. Remove from heat and quickly add
½ teaspoon baking soda
2 teaspoons of vanilla extract
Pour over 7 quarts of unseasoned popped corn (about 1 cup unpopped) and mix to coat the popped corn. Spray 2 cookie sheets with cooking spray (such as Pam). Spread mixture over 2 cookie sheets and bake for 1 hour, turning and re-coating the popcorn mixture every 15 minutes. Loosen the popcorn from the cookie sheet, but cool completely before storing or it won’t become crisp! Enjoy.
Store any remaining popcorn in tightly sealed container.
Variations:
Add 2 cups of unsalted peanuts, pecans or mixed nuts to the popcorn and caramel mix before baking.
Use maple extract in place of vanilla extract for nice change.
Crispy Caramel Corn
Preheat oven to 250 degrees Fahrenheit.
Mix in a large pot (mixture will expand as it cooks)
2 Cups of brown sugar, packed
1 Cup of Margarine (or butter if you wish)
½ cup of White corn syrup
1 teaspoon of salt
Stir together as it melts and starts to boil. Boil gently for 5 minutes. Remove from heat and quickly add
½ teaspoon baking soda
2 teaspoons of vanilla extract
Pour over 7 quarts of unseasoned popped corn (about 1 cup unpopped) and mix to coat the popped corn. Spray 2 cookie sheets with cooking spray (such as Pam). Spread mixture over 2 cookie sheets and bake for 1 hour, turning and re-coating the popcorn mixture every 15 minutes. Loosen the popcorn from the cookie sheet, but cool completely before storing or it won’t become crisp! Enjoy.
Store any remaining popcorn in tightly sealed container.
Variations:
Add 2 cups of unsalted peanuts, pecans or mixed nuts to the popcorn and caramel mix before baking.
Use maple extract in place of vanilla extract for nice change.
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