Caramel Corn

  • 8 cups popped popcorn
  • 1 cup peanuts (optional)
  • 3/4 cup brown sugar
  • 1/4 cup margarine
  • 3 tablespoons corn syrup
  • 1/4 teaspoon each salt & baking soda
  • 1/2 teaspoon vanilla

Arrange the popcorn (and peanuts, if you are using them) in a well oiled 9″ by 13″ pan. Get out a 2 quart sauce pan and combine the brown sugar, margarine, corn syrup and salt over low heat. After the margarine melts, cook without stirring for 3 minutes. It should be bubbling gently during the 3 minutes. Stir in the baking soda and vanilla. Quickly pour this over the pan of popcorn. Mix gently to coat the popcorn evenly. Bake the pan at 300 degrees for about 15 minutes. Break it up into pieces and serve. This stuff is so good that it doesn’t last long, but if you do end up with leftovers, store them in a sealed container, or bag. It is good tucked into lunch boxes too.

This is similar to Cracker Jack, except the prize is that it costs so little and is so easy to make. Besides that, the flavor is soooo much better, you will always look on the boxed stuff as inferior after tasting this recipe.

The Homemaker’s Hutch Magazine

Homemaker's Hutch February IssueHomemaker's Hutch Magazine

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