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Deb Duryee’s Caramel Corn

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 sugar
1/2 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
* Note: I double and triple the recipe and rarely measure the popcorn. Air-popped corn is best, and the white hull-less is better. I have a large oval roaster pan (12x16x5) and fill it two-thirds full with the popcorn for a double batch. Better to have too much popcorn than not enough.

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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