Caramel Popcorn
1 cup real butter
2 cups dark brown sugar
½ cup white Karo® Syrup
1 tablespoon real vanilla extract
1 teaspoon baking soda
8 quarts cooked popcorn
Boil butter, sugar and syrup for 5 minutes. Then add vanilla and 1 teaspoon
baking soda. Stir hard. Pour over popcorn. Mix and put into cake pans. Bake 1
hour at 300 degrees and stir every 15 minutes.
Smaller Recipe (variation)
3 quarts freshly popped popcorn
½ cup chopped pecans (optional)
½ cup butter
1 cup firmly packed brown sugar
½ cup light corn syrup
½ teaspoon salt
¼ teaspoon baking soda
½ teaspoon 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.
[These links don't work on the free sample page, but they do on the disk!]
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