One of my favorite holiday recipes is for baked caramel corn. It is one from my mother's collection of many fine, tasty treats that were special to our family. It also had the nickname of "Cracker Jacks." It's a great gift idea for those who have a sweet tooth.
1 cup (2 sticks) butter
2 cups firmly packed brown sugar
1/2 cup light or dark corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
6 quarts popped popcorn (or 3 microwave packages)
1 1/2 cups peanuts
Preheat oven to 250 degrees
On medium heat in a heavy sauce pan, melt butter, then stir in brown sugar, corn syrup and salt. Bring to a boil stirring constantly. Then, boil without stirring for 5 minutes. Remove from heat and stir in soda and vanilla. Gradually pour over popped corn that's been placed in a large roaster pan and mix well. Bake for 1 hour, stirring every 15 minutes. Remove from oven and spoon onto waxed paper. When cool, break apart and store in tightly covered container. Makes 5-6 quarts caramel corn.
Peninsula Clarion ©2014. All Rights Reserved.