Caramel Popcorn

Vi Shevkenek [nee Neufeld], from “Company’s Coming”

  • 1 c. unpopped corn kernels
  • 1 c. butter (Vi often uses hard Imperial margarine)
  • 2 c. packed brown sugar
  • ½ c. corn syrup
  • 1 tsp. vanilla
  • ½ tsp baking soda
  • Whole almonds and/or pecans, toasted 5-6 mins at 350 (optional)

Pop corn in hot air popper and place in a large metal bowl with nuts if desired. (Make sure the bowl fits in your oven; if not, use roaster to bake.) In a heavy saucepan, melt the butter, sugar, and syrup. Heat and stir over medium heat until boiling. Remove from heat and stir in vanilla and baking soda. Pour over popcorn. Bake at 250 for 1 hour, stirring every 12-15 mins. Cool thoroughly. Break apart and store in tin or ice cream buckets. Keep “cool” – not in fridge but can be frozen.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: