Aunt Rhodas Caramel Corn Recipes

CLASSIC CARAMEL CORN

Steps:

• Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
• 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 warm popcorn, stirring to coat evenly.
• Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray.
• Cool; break apart. Store in tightly covered container.

AUNT EMILY'S SOFT CARAMELS RECIPE - (4.2/5)

Steps:

• Butter a 13x9-inch pan; set aside. Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil, about 15 to 20 minutes. Continue cooking, until candy thermometer reaches 244°F, or small amount of mixture dropped into ice water forms a firm ball, about 25 to 30 minutes. Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely. Cut into 1 1/2x1-inch pieces; wrap candies in plastic food wrap. Store refrigerated.

SISTER MABEL'S CARAMEL CORN

Steps:

• In 2½ quart saucepan, combine brown sugar, corn syrup, butter, cream of tartar, and salt. Bring to boil, stirring over medium high heat.
• Stirring constantly, boil rapidly until mixture reaches 260° on candy thermometer.
• Remove from heat. Stir in baking soda quickly but thoroughly. It will bubble!
• Pour at once over popped corn in large baking pan. Stir gently until all kernels are coated. If you are doubling it you will need someone to help you do this FAST. Bake at 200° for 1 hour, stirring 2 or 3 times during baking.
• Turn out at once on wax paper. Spread apart and allow to cool completely. Break into small clusters. Store in tightly-covered containers.

AUNT JANE'S CARAMEL CORN

Steps:

• Preheat oven to 250 degrees.
• Butter the sides and bottom of a large roaster.
• Pop popcorn (air popper works best) and place in buttered roaster.
• Melt butter (do not use margarine) in a large sauce pan. Add white corn syrup, brown sugar, and salt. Bring to a boil. Boil for 5 minutes.
• Remove from heat and add vanilla and baking soda. The soda will make the syrup foamy and thick.
• Pour over popcorn in batches, mixing thoroughly with wooden spoons between batches.
• Bake in pre-heated oven for 30 minutes stirring every 10 minutes. Pour baked corn onto baking sheets and separate. Store in plastic bags.

AUNT RHODA'S CARAMEL CORN

Steps:

• Place popcorn in large bowl and set aside.
• In saucepan, combine brown sugar, butter, corn syrup, and salt.
• Bring to a boil over medium heat, stirring occasionally.
• Boil for 5 minutes, stirring occasionally.
• Remove from heat.
• Stir in vanilla and baking soda, mix well.
• Pour over popcorn and stir until well coated.
• Pour into 2 greased 13X9 pans.
• Bake uncovered at 250 for 45 minutes.
• ,stirringevery 15 minutes.
• Cool and store in airtight container.