CRUNCHY CARAMEL CORN
Sweet and crunchy snack. My family says it is the best! Adapted from an old Better Homes and Gardens cookbook.
Provided by TrebleChef
Categories Candy
Time 30m
Yield 10 cups
Number Of Ingredients 6
Steps:
- Place popped corn in a large greased roasting pan to keep warm in a 300 degree oven. (I pop the corn on the stove top in 2 tbsp of coconut oil, but air popped works well too.)
- Using two half teaspoon measuring spoons, measure about 1/4 tsp of baking soda and about 1/4 tsp of vanilla and set by the side of the stove so they don't spill.
- In a saucepan, stir together brown sugar, butter, and corn syrup on medium heat. Cook and stir to boiling (a steady boil - not just a few bubbles on the edges, but not necessarily a "rolling boil" either) and then cook and stir over medium heat for an additional 4 minutes. Be sure to scrape the bottom often to avoid burning. (For those candy makers out there, you're looking for 255, hard-ball stage.).
- Remove saucepan from heat, stir in baking soda and vanilla, and pour over popcorn. Stir gently to coat. Bake in a 300 degree oven for 15 minutes. Stir. Bake 5 minutes more. Pour out popcorn onto a large piece of foil to cool. Cool completely before storing in an airtight container or eat it before its all the way cool.
Nutrition Facts : Calories 219.7, Fat 9.6, SaturatedFat 5.9, Cholesterol 24.4, Sodium 47.2, Carbohydrate 34.2, Fiber 1.2, Sugar 23.5, Protein 1.1
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