Caramel Corn Recipe

From Dorothy McNett's Recipe Book.

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Caramel Corn

From Dorothy McNett's recipes at Nobody needs this, but it is so easy and so tasty and makes a great holiday sweet to give as gifts. Also, with the knowledge that a handful of raw walnuts eaten daily is a natural nutrient, serve this tossed with lots of walnuts!

6-8 cups popped corn
1 cup raw sugar
1/4 cup corn syrup
1/2 cup unsalted butter
1/2 teaspoon sea salt
1 teaspoon real vanilla extract, or vanilla bean paste
1/2 teaspoon baking soda

raw walnuts, for serving if desired

Pop the corn and place in a glass or ceramic batter bowl. Set aside. In another batter bowl, put sugar, syrup, butter, and salt. Cook in microwave 2 minutes. Using a silicone spatula, stir well. Cook another 2 minutes. Stir in vanilla and baking soda. Mixture will be bubbly and funny looking. Pour over the popped corn and stir. Microwave on high 2 minutes. Stir. Cook 2 minutes. Stir. Continue until the corn is coated and turning brown. JUST BEFORE IT BURNS remove and pour out onto buttered or silicon lined pan to cool, tossing in the raw walnuts if using them.

Or, preheat oven to 250 degrees. Place popped corn into a large shallow baking pan or roaster. Make sauce as directed above, pour over the popped corn, stir well. Bake for about 1 hour, stirring occasionally.

Recipe created 1996-10-29.

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