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Old Fashioned Caramel Corn
My sister Barb gave me this recipe for old fashioned caramel corn many, many years ago. I had this yummy caramel corn while at her house, I think it was at Christmas time and after I got home I kept thinking about her caramel corn. I called her up the next day and asked for the recipe. In fact, I wrote the recipe on the back of a paper bag with a green crayon. Needless to say I’ve been making it ever since. (I still use the same recipe that’s written on the paper bag)
Old Fashioned Tree
When my kids were young, every year we would have an old-fashioned style Christmas tree. We would decorate our tree with old Christmas cards,
candy canes, gingerbread men and gumdrops. The kids would spend hours stringing cranberries, gumdrops and popcorn. I always made a few extra batches of popcorn to make caramel corn and because the kids ate more popcorn, than they strung up!
Back in the “olden” days, I popped popcorn the old-fashioned way, with an old, beat up pan. The pan had an ill fitting lid and the bottom of the pan was so uneven it looked like someone took a hammer to it. It was affectionately called the “popcorn pan” I would plop a big spoonful of crisco in the bottom of the pan, heat it up until it was super hot, cover the bottom of the pan with popcorn kernels, put the ill-fitting lid on the pan and pop away.
We would literally fight over “the old maids” as we called them. That beat up, old pan made the best darn popcorn!
Sweet, salty and delicious
- 4 quarts popped popcorn
- 1 cup brown sugar
- 1/2 cup light corn syrup
- 1/2 cup butter
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Preheat oven to 425°
Spray large shallow roasting pan with cooking spray.
Add popped popcorn.
Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan.
Stirring constantly, bring to a boil over medium heat.
Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
Pour syrup over popcorn, stirring to coat evenly.
Bake for 1 hour stirring every 15 minutes.
Remove from oven and spread on foil that has been sprayed with cooking spray.
Cool; break apart. Store in tightly covered container.