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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 22 |
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Can't stop eating it! say guests about my caramel corn. For our basketball party. I fix enough to fill a big red tin decorated with the University of Arizona logo. The delectable syrup coats the popcorn well but isn't sticky. Ingredients:
6 quarts popped popcorn |
2 cups packed brown sugar |
1 cup butter, cubed |
1/2 cup corn syrup |
1 teaspoon salt |
3 teaspoons vanilla extract |
1/2 teaspoon baking soda |
Directions:
1. Place popcorn in a large bowl and set aside. In a large saucepan, combine the brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally.
2. Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated. Pour into two greased 13-in. x 9-in. baking pans.
3. Bake, uncovered, at 250° for 45 minutes, stirring every 15 minutes. Cool completely. Store in airtight containers. Yield: about 5-1/2 quarts.
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