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Caramel Corn I (D/P, TNT)
Source: My grandmother
Yield: about 1 gallon

2 cups brown sugar
1/2 cup light corn syrup
2 sticks (1 cup) butter or margarine
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 cup unpopped popcorn

Pop the corn and place in a large bowl.

Heat corn syrup, sugar, and butter until boiling. Boil for 5 minutes.

Remove from heat and add soda, salt and vanilla.

Pour over popcorn and stir until all the popcorn is coated. Spread on two cookie sheets and bake for 2 hours at 200°F, switching the pans between the racks and stirring every 1/2 hour. Keep in an airtight container.

Poster's Notes:
The following is my paternal grandmother's recipe for caramel corn, and, while I readily admit that it doesn't have that distinctive "dark" Crackerjack taste to it, I know you can mix it with peanuts and a prize! It's a recipe that is brought to every family gathering, and everyone raves about it. One suggestion: you might want to experiment and see if a combination of molasses and corn syrup would give it a darker color and taste.

Posted by Kathy Hertzler

Nutritional Info Per Serving: N/A