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Instructions |
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Place the popped corn (put in bowl then scoop out so you don't
get the kernels) into greased roasting pan. Grease a wooden
spoon too. Set aside
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Preheat oven to 200 degrees. Melt butter in saucepan. Then add
the brown sugar, corn syrup and salt. Bring to a boil over
medium heat, stirring enough to blend. Once the mixture begins
to boil, boil for 6 minutes. Don't stir too much because will
crystalize.
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Remove from heat and stir in the vanilla extract and baking
soda. The mixture will be light and foamy. Immediately pour over
the popcorn in the roasting pan and stir to coat. Don't worry too
much about getting all the corn coated.
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Bake for 1 hour. Giving the corn a good stir every 15 minutes.
Line the counter top with waxed paper. Dump the corn out onto
the waxed paper and separate the pieces. Allow to cool
completely, then store in an airtight container or resealable bag.
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Serving
Suggestions |
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Used silver roaster, didn't use all the caramel. Gave as christmas gift 2014
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Originally Submitted
1/6/2015
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