Are you one of those people who enjoys getting the big tin of of different popcorn flavors at holiday time? I always love the caramel and cheesy popcorn in the trio of flavors. Well, if you generally like caramel corn, you’re going to love this recipe!
It has been years since I made caramel corn. I think the reason I quit was that the last few times I tried, it came out sticky and lacked the crispness that I wanted. It had better flavor than store bought, but the texture just wasn’t right.
I decided to give it another try and am so glad I did! I changed from what I thought was my favorite recipe to another one that I had all along. I dug out my favorite Mennonite cookbook that I bought once when up in Ohio. There I found this fabulous recipe for the crispiest caramel corn with the best flavor that I’ve ever had. Period. It is perfect with or without the peanuts. I drizzled a little chocolate on some to try it that way. I never found a way that wasn’t absolutely delicious!
Ingredients:
- 8-9 quarts popped corn (be sure there are no unpopped kernels)
- 1 cup peanuts (or any nut you like)
- 2 cups brown sugar
- 1 teaspoon salt
- 1/2 cup light corn syrup
- 1 cup butter or margarine
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
Directions:
Combine popcorn and peanuts in a large container. Set aside.
Combine brown sugar, salt, corn syrup and butter/margarine in a saucepan.
Over medium-high heat, stir constantly until it reaches the boiling point. Boil for a full 5 minutes. Remove from heat
Sit in baking soda and vanilla until foamy.
Pour syrup over corn mixture, stirring until well coated.
Pour onto 2 large cookie sheets that are coated with butter, cooking spray, or parchment paper.
Place in a 250 degree oven for 1 hour, stirring occasionally.
Let caramel corn cool completely, then break into pieces.
(A great addition to this crispy caramel corn is to add a drizzle of melted chocolate. You can use any good quality chocolate that is melted to drizzle over the top.)
Recipe Source: Mennonite Country Style Recipes & Kitchen Secrets by Esther Shank
