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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Grandma Unruh's Caramel Corn Recipe

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This recipe for Grandma Unruh's Caramel Corn is from Recipes From the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup (high quality) popping corn kernels
5 TB cooking oil
1 cup ( 2 sticks) of unsalted butter (can use margarine)
2 cups brown sugar
1/2 cup clear corn syrup
1 tsp vanilla
1/2 tsp soda
1/2 tsp salt (cut back on amt of salt if using salted butter)
Directions:
Directions:
Put the corn and oil mixture in a preheated large 5 qt pot, leaving lid loose to release the steam to avoid corn getting tough. Once it starts popping, shake the pot until popping has almost stopped. Pour corn into an extra large foil roasting- sized pan & shake it to settle unpopped kernels to the bottom of pan. Pour popped corn into a very large bowl, leaving unpopped kernels behind to dispose of. Spray the XL foil pan with cooking spray and pour popped corn back into the pan.

Put brown sugar, butter, and corn syrup in a medium sized pan and slowly bring to a boil. Boil for 5 minutes. Remove from heat and stir in the baking soda, salt, and vanilla. Pour over the popcorn and carefully stir to coat, using a large metal spoon sprayed with cooking oil.

Divide popcorn between the foil pan and a large greased cookie sheet, spreading it out. Place in 250 degrees oven for one hour, stirring popcorn every 15 minutes to coat evenly, being careful not to break the popcorn. Cool and break up into bite sized amounts. Store in covered container to keep fresh. Stays fresh for more than a week.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
Making this caramel corn has become an annual tradition at my house. Reminds me of Grandma Unruh. I make it around Christmas time and give it out to family and friends. It's the best non-sticky, crispy, and buttery caramel corn there is! Everyone loves it!

 

 

 

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