You are seeking of a different snack that could be made by yourself? The yummy recipe for Caramel Corn is an intersting suggestion for parties or game watching, and so on.
COURTSIDE CARAMEL CORN
6 quarts popped popcorn
2 cups packed brown sugar
1 cup butter or margarine
1/2 cup corn syrup
1 tsp salt
1 tbsp vanilla extract
1/2 tsp baking soda
Place the popped popcorn in a large glass bowl and set aside. Preheat oven to 250 degrees. Grease two 13 x 9-inch baking pans; set aside.
In a 2-qt saucepan, combine the brown sugar, butter or margarine, corn syrup, and salt. Bring the mixture to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Remove from the heat and stir in the vanilla and baking soda; mix well. Pour the syrup mixture over the popcorn and stir until all the corn is well coated. Pour into the prepared pans and bake, uncovered, at 250 degrees for 45 minutes, stirring every 15 minutes. Cool completely before storing. May be stored in air-tight containers or plastic zip-top bags.
BUTTERY CARAMEL CORN WITH ALMONDS
1/2 cup packed brown sugar
1/3 cup white corn syrup
1/4 cup butter
1/2 tsp vanilla extract
2 quarts popped popcorn
1 cup coarsely chopped blanched almonds
Preheat oven to 300 degrees. Generously grease a baking sheet. In a large saucepan or Dutch oven blend brown sugar, corn syrup, butter and vanilla extract. Cook over medium-high heat for about 2 minutes, or until light and foamy. Stir constantly during cooking. Remove from the heat, add the popcorn and stir to coat thoroughly. Stir in the almonds. Spread on the prepared baking sheet. Bake at 300 degrees for about 15 minutes, stirring once. Cool. Break into bite-sized pieces. Store in a covered container.
For more “sweets and desserts” recipes visit Linda’s blog at http://ladybugssweettreats.blogspot.com
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