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 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.

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.

CARAMEL CORN I

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
• Melt margarine or butter in a medium saucepan, and then stir in brown sugar, syrup, and salt. Bring to a rolling boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat.
• Stir baking soda, vanilla, peanuts, pecans, and almonds into brown sugar mixture. Quickly pour nut mixture over warm popcorn, and toss until well coated. Spread on greased cookie sheets.
• Bake for 45 minutes, stirring well every 15 minutes. Cool on aluminum foil, and store in an air-tight container.