Caramel Corn

One of the blogs I read and enjoy a lot is the Hidden Pantry by Diane Cosby. I was hungry for Caramel Corn and her recipe looked good and quick to make. I did change it just a little as I added peanuts to ours, but basic recipe is hers and so good. We enjoyed it a lot and while I popped the corn everyone was waiting for it to be done. This did not last long at our house so will make it more often this winter.

 Thanks Diana for a great recipe and blog. We enjoy both and I have used several of your recipes.

Caramel Corn

½ cup butter

½ cup light Karo syrup

1 cup brown sugar

½ teaspoon vanilla

2 quarts popped corn

 Preheat oven to 200°. Line a half sheet pan with heavy duty foil, and then spray with cooking spray. Set pan aside.

 Pop the corn and remove all the un-popped kernels.

 In a heavy bottomed medium pan combine the butter, Karo, and brown sugar and stir until it boils over high heat. Reduce the heat to medium-high and boil for EXACTLY 5 minutes. Turn off the heat and stir in the vanilla.

 Quickly drizzle over the popcorn and stir to coat.  Spread in pan and bake for 15 minutes. Stir and bake for another 15 minutes. Repeat until corn has baked for one hour. If you want nuts in the caramel corn add the the last 15 minutes of baking time. 

 Cool and break apart. Store in an air tight container if you have any left to store. We ate all of it, with five of us sharing it didn’t take long. 

* Do not add baking soda.

 Thanks again Diane for a good recipe we all enjoyed.