Caramel Corn

It’s an old family recipe. My mother use to make it for us when we were growing up. It tastes a lot like Munch n’ Crunch. Nuts can be added.

Fill a large pan with 5 to 6 quarts of popped corn.

Using another cooking pan prepare:

2 Cups of brown sugar
1/2 Cup of white corn syrup
1/2 lb. butter

Boil 5 minutes…remove from heat and add:

1 tsp. Vanilla
1 tsp. Baking soda
1 tsp. Salt

Blend and pour over popped corn mixing well. Place in 250 F. oven for 40 minutes. Stir occasionally from the bottom. Spread on sheets of wax paper and allow to cool.

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