how to make a My Amish Friend’s Caramel Corn Recipe?


7 quarts plain popped popcorn  2 cups dry roasted peanuts (Optional)  2 cups brown sugar  ½ cup light corn syrup  1 teaspoon salt  1 cup margarine  ½ teaspoon baking soda  1 teaspoon vanilla extract Directions: Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.


Preheat oven to 250 degrees Fahrenheit (120 degrees C). In a saucepan, combine the brown sugar, corn syrup, margarine, and salt. Bring to a boil over medium heat, stirring occasionally to ensure complete mixing. Boil for 5 minutes, stirring regularly, once the mixture begins to boil.

Remove the pan from the heat and add the baking soda and vanilla extract. It will be a light and frothy mixture. Pour over the popcorn in the pans right away and toss to coat. Don’t sweat it if you don’t get all of the corn coated at this point.

Bake for 1 hour, removing the pans after 15 minutes and giving them a good stir. Waxed paper should be used to cover the counter top. Dump the corn onto waxed paper and cut it into pieces. Allow for thorough cooling before storing in airtight containers or resealable bags.


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