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.
