Sunday, June 3, 2012

Carmel Corn

(Melissa Pierson)
     
Boil-
     1 cup corn syrup
     1 lb butter
     ¼ tsp salt
     2 ½ cups brown sugar
Take off and add 1 tsp vanilla.  Pour over 9 ½ quarts popped popcorn.  Stir until evenly coated and spread on 2 large cookie sheets.
Bake at 250° for 1 hour.  Stir and rotate sheets every 15 minutes or so.
Spread on wax paper to cool.

No comments:

Post a Comment