Grammys Caramel Corn Food

ALMOST-FAMOUS CARAMEL CORN

Steps:

• Put the vegetable oil and a few test popcorn kernels in a large pot. Heat over medium-high heat until the kernels pop, then carefully add the remaining kernels in a single layer. Cover and cook, shaking the pot, until there are several seconds between pops. Transfer the popcorn to a bowl. Lightly oil a baking sheet.
• Wipe out the pot, then add the sugar, corn syrup, molasses, peanut oil, 1/4 teaspoon salt and the peanuts. Cook over medium-high heat, stirring often, until a candy thermometer registers 290 degrees F, about 8 minutes. Remove from the heat and stir in the popcorn until coated. Transfer the caramel corn to the prepared baking sheet and let cool, then break into small pieces.

GRAMMY'S CARAMEL CORN

Steps:

• 1. Preheat oven to 250 deg F. Grease large roasting pan and place popped corn in pan. Sprinkle nuts over top of popcorn (if you want nuts in this). I prefer dry roasted peanuts but you can use nuts of your choice.
• 2. In saucepan, melt butter. Stir in brown sugar, corn syrup and salt. Bring to boil. Without stirring, boil 4 min over med heat.
• 3. Immediately remove from heat and stir in soda and vanilla. Pour over popcorn in steady stream, stir to coat.
• 4. Bake in oven, stirring every 15 minutes for 1 hour. Remove and turn out onto wax paper as soon as you remove from oven to cool. (If not it will stick to your pan when cool!)

GRANDMA PAUL'S CARAMEL CORN

Steps:

• Preheat oven to 200 degrees F.
• Over medium heat, combine first 4 ingredients and boil for 5 minutes.
• Remove from heat; stir in baking soda.
• Stir well.
• Pour over the popped corn.
• Stir to coat well.
• Bake in large roaster or pan for 1 hour, stirring every 15 minutes.
• Spread on waxed paper to dry.

GRAMMY'S CREAM CORN

Steps:

• Pre-heat oven to 350.
• In small oven safe dish mix together all ingredients.
• Bake for 20-25 min, Corn along the edge of bakeing dish may be slightly browned.