Monday, October 02, 2006

Caramel Corn

This is our favorite fall treat! It's extra special when you take the easy way out and use microwave popcorn (movie theater butter is good). People always ask for this recipe whenever anyone makes it and it's so easy it's amazing!
8 quarts popped corn or 4-5 bags microwave popcorn, popped
2 Cups Brown Sugar
1 Cup Margarine
1/2 Cup Light Corn Syrup
1 tsp. Vanilla
Mix the sugar, margarine, corn syrup and vanilla in a large saucepan and bring to a boil. Cook 5 minutes. Remove from heat. Add 1/2 tsp baking soda. Stir gently until well mixed, then pour over popcorn in large roaster. Bake 1 hour at 250 degrees. Stir every 20 minutes.


Amy said...

This is a great recipe, but I do make another 1/2 of the carmel topping because my family likes the popcorn covered a little more.

Janet said...

We actually use less popcorn than the recipe calls for because I don't have a large enough roaster for more than 4 bags worth.

Amy said...

now you tell me!