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CRISPY CARAMEL CORN 3 1/2 qt. (14 c.) popped popcorn 1/2 c. butter 1 c. light brown sugar 1/4 c. light corn syrup 1/2 tsp. salt 1/2 tsp. vanilla 1/4 tsp. soda Place popcorn in a large, well greased pan. In a large heavy saucepan, melt butter. Stir in brown sugar, corn syrup and salt; boil for 5 minutes over medium heat. Remove from heat and stir in vanilla and soda. Pour syrup over popcorn, mixing well. Place popcorn on well greased 15 1/2 x 10 1/2 x 1-inch jellyroll pan. Bake at 250 degrees for 1 hour, stirring every 15 minutes. When cool enough to handle, separate kernels. Store, slightly covered. Makes 3 1/2 quarts. .PRTOPT1*SYSPRT QSYSPRT *LIBL .PRTOPT2QBATCH *LIBL 000 .PRTSYS1003060066006001*STD 00610 .PRTSYS2*FILE *FILE .PRTDRT1N 000861110 .PRTHDG1 *LIBL NY .PRTFTG1 *LIBL NY .DCT US QENGLISH .DCT RECIPE RPLIB .PF 1 1 64N1N02 N .PF 2 1 64N1N06 N .PF 3 6 32N1N0L N .PF 4 1 63Y1N07 Y .PF 5 1 36N1N04 N .PF 6 1 64N1N07 N .PF 7 1 64N1N04 N .PF 8 1 64N1N06 N .PF 9 11 63Y1N0O Y .PF 10 1 64N1N06 N .PF 11 1 63Y1N07 Y .PF 12 11 63Y1N0O Y This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |