Grammy’s Carmelcorn

Grammy’s Carmel Corn

• 6 quarts popped corn
• 1 cup margarine or butter
• 2 cups packed brown sugar
• ½ cup corn syrup
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp vanilla

Melt margarine or butter, brown sugar, corn syrup and salt over medium heat.  When combined bring to a boil over medium high heat.  Boil moderately for 5 minutes.

Remove pan from heat, add soda and vanilla.  (Mixture will foam up to about double its volume.) Mix thoroughly. 

Pour over popped corn and stir well. 

Spread in pans and bake at 200°F for 1 hour, stirring every 15 minutes. 

Remove from oven and immediately turn onto waxed or parchment paper to cool. 

Notes:

I use air-popped corn but any popped corn will work. 

I divide the popped corn between two roaster pans – the sides come in handy when you are stirring during the baking time. 

Don’t worry if, when you first try to mix the corn and caramel syrup, some of the popcorn seems a bit dry.  As you stir throughout the baking process the caramel will become evenly distributed. 

If you forget to remove the carmelcorn from the pans immediately it will stick, but you can return the pan to the oven for a few minutes and it should loosen up again.