Caramel popcorn is a real treat, and best of all you can make caramel popcorn at home. It is easy to do. This is my mother’s recipe for caramel corn. Judy Chatham makes this at Christmas. Carmel corn is a delicious treat. You can give this away, it keeps fresh for 10 days or so.
Yield: 12 servings.
3 quarts freshly popped popcorn
1/2 C. chopped pecans
1/2 C. butter
1 C. firmly packed brown sugar
1/2 C. light corn syrup
1/2 tsp. salt
1/4 tsp. soda
1/2 tsp. vanilla
Combine popcorn and pecans in a lightly greased jellyroll pan; mix well and set aside. Melt butter over low heat in a medium saucepan. Add brown sugar, corn syrup, and salt; bring to boil, and boil 5 minutes without stirring. Remove from heat’ stir in soda and vanilla. Pour syrup over popcorn mixture stirring until popcorn is evenly coated. Bake at 300 degrees for 30 minutes, stirring after 15 minutes. Cool completely and break into small pieces.
CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes.
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Please note, no restaurant recipes are actually used, these recipes have been inspired by the restaurant originals. Unless otherwise noted, all recipes have been created by CopyKat.com.
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