Carmel Corn recipe for Missindi

[JenB]

I meant to post this a couple days ago but I forgot. I can't find the original thread where Missindi asked for the recipe so here goes...

Carmel Corn

8-9 quarts popped corn (about 2 air popper batches for me)
2 c. light brown sugar
1 cup margarine (I use butter)
1 tsp salt
1/2 c. white corn syrup
1 tsp vanilla
1/2 tsp baking soda

Boil all ingredients except corn and soda (I add the vanilla later with the soda) for 5 minutes, mixing well and stirring occasionally.

Remove from heat and add baking soda (and vanilla for me). Stir in quickly and pour over popped corn, mixing well. Place in large flat pans and place in 250 oven for 1 hour, stirring 2-3 times. Spread on waxed paper to cool. Store in airtight container.

Note: I bake the carmel corn in a big roasting pan instead of flat pans and it works fine. When I stir the corn in the oven, I spray the spoon with Pam to keep the corn from sticking. Also, I add the vanilla at the end because I read someplace that if you cook vanilla too long, it gets bitter.

Hope you enjoy this--;)

[MISSINDI]

Thanks so much for posting it - just printed it out. Any idea how long it will last?

[TerriAb]

Can you use corn popped in oil, or does it have to be air popped? Does the carmel stick if it's been popped in oil?

Thanks
Terri

[JenB]

Missindi- I'm not sure how long it will keep because it never stays around very long! I imagine a couple weeks if you keep in an airtight container or ziploc bags.

And Terri, I just airpop it because it's easy for me. I think popcorn popped in oil would be fine.

[TerriAb]

Thanks. I'm having people over next week and am going to try this.

[Beth]

Candied popcorn usually lasts a long time if it is dry and kept dry, so store it airtight, and don't try to make it on a rainy day. I've had a similar thing last several weeks -- about a month, and that long only because it gets put intothe back of the pantry and rationed. ;)