8 cups popped popcorn
3/4 c. packed brown sugar
6 T. butter
3 T. light corn syrup
1/4 t. baking soda
1/4 t. vanilla
3 c. roasted almonds
Remove all unpopped kernels from popped corn. Put popcorn into a 17x12x2 inch baking pan. (A turkey roaster works best!) In a 1 1/2 quart sauce pan combine sugar, butter, corn syrup and 1/4 t. salt. Cook and stir over medium heat till butter melts and mixture comes to boiling. Cook, without stirring, for 5 minutes more over low heat. (Mixture should continue to boil during these 5 minutes.) Remove from heat. Stir in baking soda and vanilla. Pour over popcorn; gently stir to coat popcorn, and nuts if you want to add them. Bake in a 300 degree oven for 15 minutes; stir. Bake 5-10 minutes more. Stir one more time and dump corn into a large bowl. Cool. Makes 8 cups.
From whence it came: I found this recipe in my Better Homes and Gardens Cookbook, you know, that very famous red and white checkered cookbook that everyone seems to have and that you see everywhere. I got that cookbook for a wedding gift and do you know that I think this might be the only recipe I have ever made from it. I might have made a coffee cake recipe once upon a time, but I can't remember for sure. Either way, that cookbook is worth having just for this recipe alone. I really is!
A few more tips: I ALWAYS triple the recipe and I cook it in a big turkey roasting pan. I add almonds which I have roasted on a cookie sheet for about 10 minutes at 350 degrees. (Or you can buy the pre-roasted ones at Trader Joes. If you do that, use one whole bag of almonds per triple recipe) This is a no fail recipe. Sometimes, if the weather is humid, the caramel corn will turn out a little bit sticky. It is best to make it when the weather is hot and dry, but you really can do it anytime.
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Hope you enjoy stirring it up!
We are decorating our tree tonight and making this famous caramel corn! love you!
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