Moms Caramel Corn Food

MOM'S CARAMEL CORN

Steps:

• Preheat oven to 250°F.
• Melt butter and stir in sugar, syrup and salt.
• Bring to a boil, stirring constantly.
• When boiling, continue to boil without stirring for 5 minutes.
• Remove from heat and stir in baking soda & vanilla. (Careful: this will foam up!).
• Place popped corn in 2 9 x 13 pans. Gradually pour caramel mixture over popped corn. Stir to coat.
• Bake at 250F for 1 hour, stirring every 15 minutes.

CARAMEL CORN

Steps:

• Preheat the oven to 300°. Combine the honey, butter, molasses, vanilla and salt in a small saucepan. Bring to a boil over medium-high heat; boil, stirring, until the butter melts, about 2 minutes.
• Pour the caramel over the popcorn in a large bowl; toss well. Spread the popcorn evenly on a rimmed baking sheet.
• Bake, checking often, until the popcorn is crisp, 10 to 15 minutes. Transfer the pan to a rack to cool completely.

CARAMEL CORN

Steps:

• In a large, heavy-bottomed pot, heat oil and kernels over high heat, uncovered, until first pop. Cover and remove from heat for 1 minute. Return to high heat and shake until popping ceases. Sprinkle with salt and shake to distribute evenly. Measure 3 1/2 cups of popcorn, and reserve.
• Place sugar in a saucepan and add enough water to cover. Cook until caramelized and golden then stir in the reserved popcorn and peanuts. Pour onto greased sheet pan and break up slightly into clumps.

HARVEST CARAMEL CORN

Steps:

• Dissolve the sugar, margarine, corn syrup and salt until firm ball stage.
• Remove from heat and add spices and baking soda.
• Pour over popcorn, stirring well.
• Spread evenly on baking sheet and bake at 250ºF 45-50 minutes stirring every 15 minutes until done.
• Cool.
• (Be careful-burns easily).