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The Melting Pot 2.0
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caram000
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1995-09-27
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Newsgroups: rec.food.recipes
From: metcalfe@upei.ca (Gail Metcalfe)
Subject: Baked Caramel corn
Message-ID: <metcalfe.17.754753963@UPEI.CA>
Organization: University of Prince Edward Island, CANADA
Date: Wed, 1 Dec 1993 13:52:44 GMT
Here is a favorite for young and old. Store in a see-through glass cookie
jar with a red bow for Christmas
Baked Caramel Corn
6 quarts popped corn (about 1 1/4c. unpopped)
1 cup butter
2 cups brown sugar, packed
1/2 cup corn syrup
1 tsp. salt
1/2 tsp baking soda
1 tsp vanilla
1 cup salted nuts
Heat oven to 250 degrees. Put popped corn in a buttered roasting pan and
sprinkle nuts on top. Melt butter in saucepan, stir in brn sugar, cornsyrup
and salt. Bring to boil, stirring constantly. Boil further without
stirring for 5 minutes and then remove from heat. Stir in vanilla, then
soda. It will foam at this stage. Stir well.
Pour the syrup mixture over the popped corn quickly and mix well. Bake 1
hour, stirring every 15 mins. Remove from oven, cool and break apart. Store
in tightly covered container.
THIS CARAMEL CORN IS NOT STICKY.