| Amish Carmel Corn November 2007 |
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7 quarts of popped corn 2 cups dry roasted peanuts (optional) 2 cups brown sugar 1/2 cup light corn syrup 1 tsp salt 1 cup butter 1/2 tsp baking soda 1 tsp. Watkins Vanilla Extract ( I use 1 tsp. Watkins Caramel extract instead) |
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Place popped corn into two shallow greased baking pans. Use roasting pans, jelly roll pans or disposable roasting pans. Add the peanuts, if using. (Instead of dry roasted peanuts, you could use dried fruit like Crainins, cashews, honey roasted peanuts, etc.) Preheat oven to 250º. Combing the brown sugar, corn syrup, butter and salt in a pan. Bring to a boil over medium heat, stirring to blend. Once the mixture begins to boil, boil for 5 minutes, 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, giving them 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. For a Cracker Jack like flavor you can use 1/3 cup light Karo and 1/3 cup molasses.
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Brenda -- http://www.watkinsonline.com/hutto |
