Jaxmom
11-21-2009, 12:21 AM
I thought I'd share one of my favorite, often requested, recipes! This Carmel Corn is delicious and makes great gifts when you put it in those little cellophane bags and tie it with a pretty holiday ribbon. Last year I made a bunch of it for a symphony fundraiser and everyone raved about it...everyone wanted the recipe! It has become a holiday tradition for me. I make lots of it for different people every year. Have fun! :xmaskids:
Carmel Corn
1 cup butter
2 cups packed brown sugar
1/2 cup light corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla
6 quarts popped corn (this is what the original recipe calls for. I just use almost 2 bags of Orville Reddenbacher's butter flavor popcorn, popped. I think this is less popcorn than the recipe calls for, but this amount makes a well coated, rich carmel corn. I personally like it coated well, so I use less popcorn.)
Pecans or Macadamia nuts (optional - use as many as you like - I think I usually use about 2 1/2 cups of pecan halves because I like it rich!)
If using nuts in your carmel corn, toast the nuts first in the oven (350 degrees for about 5 to 7 minutes...watch carefully as you don't want them to burn).
Pop the popcorn and remove all the seeds. (I put a little popcorn at a time on a plate and sift through it to make sure there are no seeds, then put it in a big bowl. You don't want anyone to be eating your carmel corn and bite down on a hard seed! So I'm always very careful to remove them all.)
Toss the nuts and the popped popcorn together in a large bowl.
Melt the butter in a medium saucepan. Stir in the brown sugar, corn syrup and salt. Bring to a boil stirring constantly. Then boil without stirring for 6 minutes. (I have an electric stove and I boil this at about "6 1/2 to 7" on my dial that goes to 10. It always turns out perfect. If you don't get it hot enough, the carmel corn will be sticky. If you get it too hot, it will burn.) Remove from heat. Immediately stir in baking soda and vanilla. Pour over popped corn and toss well (with a wooden spoon sprayed with Pam) to coat all the popcorn. Put the carmel corn in a large roasting type pan (I spray the pan with Pam to prevent sticking) and bake in a 250 degree oven for 1 hour. Remove from the oven, gently stir/fold the popcorn around - it will be gooey and this helps coat it evenly. Then cool and break apart into pieces once it's cool enough to handle. Store in a tightly closed container.
(I have never tried to double this. I always make separate batches if I need more.)
:xm02::christmasdog: Enjoy!
Carmel Corn
1 cup butter
2 cups packed brown sugar
1/2 cup light corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla
6 quarts popped corn (this is what the original recipe calls for. I just use almost 2 bags of Orville Reddenbacher's butter flavor popcorn, popped. I think this is less popcorn than the recipe calls for, but this amount makes a well coated, rich carmel corn. I personally like it coated well, so I use less popcorn.)
Pecans or Macadamia nuts (optional - use as many as you like - I think I usually use about 2 1/2 cups of pecan halves because I like it rich!)
If using nuts in your carmel corn, toast the nuts first in the oven (350 degrees for about 5 to 7 minutes...watch carefully as you don't want them to burn).
Pop the popcorn and remove all the seeds. (I put a little popcorn at a time on a plate and sift through it to make sure there are no seeds, then put it in a big bowl. You don't want anyone to be eating your carmel corn and bite down on a hard seed! So I'm always very careful to remove them all.)
Toss the nuts and the popped popcorn together in a large bowl.
Melt the butter in a medium saucepan. Stir in the brown sugar, corn syrup and salt. Bring to a boil stirring constantly. Then boil without stirring for 6 minutes. (I have an electric stove and I boil this at about "6 1/2 to 7" on my dial that goes to 10. It always turns out perfect. If you don't get it hot enough, the carmel corn will be sticky. If you get it too hot, it will burn.) Remove from heat. Immediately stir in baking soda and vanilla. Pour over popped corn and toss well (with a wooden spoon sprayed with Pam) to coat all the popcorn. Put the carmel corn in a large roasting type pan (I spray the pan with Pam to prevent sticking) and bake in a 250 degree oven for 1 hour. Remove from the oven, gently stir/fold the popcorn around - it will be gooey and this helps coat it evenly. Then cool and break apart into pieces once it's cool enough to handle. Store in a tightly closed container.
(I have never tried to double this. I always make separate batches if I need more.)
:xm02::christmasdog: Enjoy!