baked carmel corn
(1 RATING)
Yummy, Buttery, Crunchy, Carmel Corn. A great snack for game day. Make extra! Recipe Source: Recieved on 12/2/1981 from coworker Graceann Berry.
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prep time
cook time
method
Bake
yield
Makes 6 quarts of Carmel Corn
Ingredients
- 1 cup (2 sticks), butter or margarine
- 2 cups firmly packed brown sugar
- 1/2 cup corn syrup, light or dark
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- 6 quarts popped, popcorn
How To Make baked carmel corn
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Step 1Preheat oven 250 degrees F. Pop corn and place in a large roasting pan; set aside
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Step 2In a large saucepan melt butter; stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Once mixture begins to boil stop stirring and continue to boil for 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over popped corn, mixing well.
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Step 3Bake in 250 degree F. oven, 1 hour; stirring every 15 minutes. Remove from oven; cool completely. Break apart and store in tightly covered container.
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Step 4Your favorite nuts can be added to the corn before the carmel topping is added and placed in oven.
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