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Carmel Corn by jenny janisch serves: 10	No ratings Rating Details Rate this recipe Printable View Print Index Cards

This homeade carmel corn has been a favorite family recipe for years. I get asked for the recipe every time I serve it or give it as a gift.

Ingredients:

7 quarts

air popped corn (28 cups)

2 cups

butter

2 cups

brown sugar

1/2 cup

light corn syrup

1 tsp

salt

1 tsp

baking soda

2 cups

spanish peanuts

Directions:

Melt butter, brown sugar, corn syrup, and salt over stovetop and bring to a slow, constant boil for 5 minutes. After 5 minutes, sprinkle with baking soda and stir. Mixture will get foamy. Pour immediately over popped corn in large roasting pan. Add peanuts to now stick to corn. Stir to evenly coat the popcorn with mixture. Bake at 250' for 1 hour, stirring every 15 minutes.
While this is cooking, cut open brown paper grocery bags and lay out on tabletop.
Remove corn from oven and immediately pour onto the paper bags. Spread it out, but not too much. You want some to cool in chunks. Once cooled completely, break apart and serve.
I've also added red & green M&M's to it for a holiday feel. If you do this, it has to be done after it's been cooked and while it's still hot and sticky, so they can adhere to the corn.
This makes a great gift at Christmas time. Enjoy!

Categories:

Desserts/Cookies/Candy
Fall/Winter
Holiday Favorites