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Deb Duryee’s Caramel Corn
I saved this recipe from last year, when reader Deb Duryee of Shasta Lake emailed it with this note: “Doni asked for it, here it is. Especially easy for those of us that aren’t Doni in the kitchen. It was my mother-in-law’s favorite.”
Mother-in-law’s Caramel Corn
1 cup brown sugar1/2 cup light Karo syrup
1/2 cup butter (you can use margarine, but no non-fat junk)
1/2 tsp salt
1/2 tsp vanilla
1/2 tsp baking soda
3-4 quarts of popped popcorn
After popping corn, keep warm in 250-degree oven.
In tall, heavy saucepan, bring sugar, syrup, butter and salt to a boil, boil for 5 minutes, stirring often. Remove from heat, stir in baking soda and vanilla. (Watch out, as mixture will foam up.)
Pour quickly over popcorn and toss to coat evenly. Bake in 250-degree oven for 1 hour, stirring gently every 15 minutes to coat. As mixture cools, pour onto large cookie sheet and separate , or stir gently in pan to keep from clumping as it cools.
There you have it. Easy, crispy caramel corn that’s never gummy. Keeps well in Zip-loc bags or packaged in cellophane cookie bags, so is great to make ahead for Christmas.
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1/2 “what?” of butter? I’d love to try this recipe, but need to know how much butter. THANKS!!!!
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Sorry for the typo. It’s a 1/2 cup or one stick. Mom-in-law always used margarine, I’ve always used butter.
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Not your typo, Deb. I’M sorry. I’ve fixed the text to include “cup.” Thanks.
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Thanks for the butter measurement amount. I’m looking forward to trying this recipe.
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Here’s another heritage recipe that’s a favorite. The original is well over 100 years old, and we’ve deleted the lard, and use a blend of brown and white sugar to more closely resemble the less processed sugar of the time.
Mrs. Mac’s Oatmeal Cookies. (Cora McMillen)
1 cup shortening (I’ve used all combinations of butter, margarine and crisco with success)
1 cup white sugar
1 cup brown sugar
3 cups oatmeal (not quick oats)
2 cups raisins
4 eggs
3 cups flour
3 tsp. cinnamon
1 tsp baking soda
10 TBS of milk.
Cream together shortening, eggs and sugars. Add soda, flour, cinnamon and milk.
Add oatmeal then stir in raisins.
Drop by spoonful and bake at 375 for 10 minutes. Should be puffy and very slightly browned on top.
Notes: I use 1 cup of chopped dried apples and 1 cup of raisins and add walnuts. This recipe is an easy one to add almost anything that goes with cinnamon . They are a soft, cake-type cookie and make quite a few. If they seem to flatten out too much, refrigerate the dough for a while. If the raisins and apples are a little on the drier side, I soak in hot water for a little while to soften, then drain well.
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My mistake on the missing measurement. Sorry about that. (Deb, thanks for sharing your family recipes and for the butter clarification. Punny. Get it?)
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