Carmel Popcorn

Carmel Popcorn

[photo: unknown]

My Uncle Bill likes to make carmel popcorn. I think he makes it quite often. There is rarely a trip made to the coast without a stop for some fresh carmel popcorn at one of the seaside shops. For some reason, carmel popcorn and ice cream cones just make the day feel complete. Here’s a good recipe for those times when we can’t get to one of those shops. You can leave out the peanuts, but that would be kinda weird – don’t you think? I think the peanuts make it better.

Carmel Popcorn
Makes:      28 cups        Preheat Oven Temp:    250

Ingredients List
7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
2 cups light brown sugar
1/2 cup corn syrup
1 tsp. salt
1 cup butter
1/2 tsp. baking soda
1 tsp. vanilla extract

Step-by-Step

1 Spread the popped corn evenly into greased foil roasting pans. Add the peanuts to the popcorn, sprinkling them evenly into the popcorn. Set aside.
2 In a medium saucepan, combine the brown sugar, corn syrup, butter and salt. Bring to a boil over medium heat. Boil for 5 minutes, stirring constantly.
3 Remove the pan from the heat and stir in the baking soda and vanilla. The sauce should be light and foamy. Immediately pour the sauce over top of the popcorn and stir to coat.
4 Bake for 1 hour, giving the popcorn a good stir every 15 minutes.
5 Line the counter top with waxed paper. When the popcorn is finished cooking, dump it out of the pans onto the waxed paper sheets. Separate the large pieces.
6 Cool completely and serve. Store in airtight bags or containers.

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