Amish Caramel Corn Food

MY AMISH FRIEND'S CARAMEL CORN

Steps:

• Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
• Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
• Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
• Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

MY AMISH FRIEND'S CARAMEL CORN

Steps:

• Place the popped popcorn into 2 greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
• Preheat oven to 250°F Combine the brown sugar, corn syrup, butter, and salt in a saucepan.
• Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
• Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans and stir to coat.
• Don't worry too much at this point about getting it to coat all of the corn.
• Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes.
• Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces.
• Allow to cool completely, then store in airtight containers or resealable bags.

SISTER MABEL'S CARAMEL CORN

Steps:

• In 2½ quart saucepan, combine brown sugar, corn syrup, butter, cream of tartar, and salt. Bring to boil, stirring over medium high heat.
• Stirring constantly, boil rapidly until mixture reaches 260° on candy thermometer.
• Remove from heat. Stir in baking soda quickly but thoroughly. It will bubble!
• Pour at once over popped corn in large baking pan. Stir gently until all kernels are coated. If you are doubling it you will need someone to help you do this FAST. Bake at 200° for 1 hour, stirring 2 or 3 times during baking.
• Turn out at once on wax paper. Spread apart and allow to cool completely. Break into small clusters. Store in tightly-covered containers.

CLASSIC CARAMEL CORN

Steps:

• Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
• Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
• Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
• Pour syrup over warm popcorn, stirring to coat evenly.
• Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray.
• Cool; break apart. Store in tightly covered container.