Carmel Corn
"Very old recipe from Libbie Wostrel via Ruth Moeller; she says it is like Cracker Jack; has burnt sugar flavoring."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (43.7 g)
- Calories 200.2
- Total Fat - 12.3 g
- Saturated Fat - 5.6 g
- Cholesterol - 20.3 mg
- Sodium - 251.2 mg
- Total Carbohydrate - 22 g
- Dietary Fiber - 1.2 g
- Sugars - 16.8 g
- Protein - 2.2 g
- Calcium - 7.4 mg
- Iron - 0.3 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a sauce pan add brown sugar, butter, corn syrup, salt, and flavorings.
Step 2
Boil 5 minutes; stir so it doesn't burn.
Step 3
Take off heat and add baking soda.
Step 4
Pour over 5 cups popped corn; she adds 12 cups is what recipe says.
Step 5
Peanuts may be added but you could substitute other nuts if you wanted to.
Step 6
Put on a cookie sheet or two 9x12 pans.
Step 7
Bake; stir at least 2 times in 250 degree Fahrenheit oven for 1 hour.
Step 8
After cooling can be stored in airtight containers.
Step 9
Sticky while hot but dry when cooled.
Tips
No special items needed.
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