By popular and somewhat rabid demand, below is the caramel corn recipe of doom! If you’ve never boiled sugar before, this is an easy recipe, just remember it’s really hot! (No licking the spoon!) But it’s also simple to clean up since sugar dissolves nicely in water. Enjoy!

Aunt Ellie’s Caramel Corn
From Marcia Mullen -> Rachael Emmons -> Carla Emmons -> YOU!

Boil 5 minutes:
1/2 c corn syrup
1 c butter
2 c brown sugar
1 t salt
Add and stir:
1 t baking soda
1 t vanilla
Pour over 7 quarts of popped corn.
Bake 1 hour at 250 degrees stirring every 15 minutes.
Pour out onto cookie sheets or large tray to cool.

Caramel cornNotes:
Time your boiling from when you get pretty good sized bubbles, not just the tiny ones that come up the sides.
Air-popped popcorn is the best choice and will stay fresh the longest!
7 quarts of popcorn makes for very well-coated caramel corn. 9 quarts or more yields a more moderate coating.
Your pan can be heaped a bit with popcorn because it sticks together nicely once the sugar mixture is poured on. (I put half the popcorn in the pan, pour half the sugar over it, stir, add the rest of the popcorn then pour the rest over the pan and stir.) Just stir in slow-motion!
Stir in almonds or almond slivers for yumminess.

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