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Caramel Corn
From Dorothy McNett's recipes at www.dorothymcnett.com. Nobody needs this, but it is so easy and so tasty and makes a great holiday sweet to give as gifts.
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
Pop the corn and place in a glass or ceramic batter bowl. Set aside. In another batter bowl, put sugar, syrup, butter, and salt. Microwave on high 2 minutes. Using a silicone spatula, stir well. Microwave 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. Microwave 2 minutes. Stir. Continue until the corn is coated and turning brown. JUST BEFORE IT BURNS remove and pour out onto buttered or silcone lined pan to cool.
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.
