Posted by Nascar24Grl (Platinum) (Ranked 16 on Backgammon (PlaySite) Ladder) on December 10, 2005 at 14:32:22:
In Reply to: YUMMY CHRISTMAS GOODIES posted by aero50 (Gold Member) on December 08, 2005 at 20:10:39:
If you will go to allrecipes.com you can type in the title and get the recipe too. At the bottom of it there will be a place to change the number of servings and it will recalculate the ingredients for you. I tried it with 10 servings the first time to see if I liked it and then I typed in 14 servings the second time. I also used my hot air pop corn machine to pop my corn. The last thing I did was to use the new Release Foil - non-stick- and I didn't have to clean the pan or use wax paper. I just lifted the foil off the pans. ENJOY!
Nas
xox
CARAMEL CORN
INGREDIENTS:
7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract
DIRECTIONS:
Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.