Carmel Corn
8-12 cups corn popped (about 1/3 cup unpopped)
(I usually make the popcorn in 3 batches to get enough. OR
2-3 bags
of microwave popcorn, buy a plain kind with out salt or butter
if you
can find it that way)
Put the popped corn in a large lightly greased bowl or
roasting pan.
In a medium size pan cook on the stove:
1/2 cup white Karo syrup
1 cup butter
1-1/3 cup white sugar
Heat on medium high heat stirring often. When it starts boiling, stop stirring. Watch carefully so it does not burn, let it boil 10-15 minutes without stirring. When the mixture starts turning a light carmel color either drip a few drops into cold water to see if it hardens or put a candy thermometer into the mixture and make sure it is up to hard-ball 255 degrees.
Take the pan off the stove and add 1 teaspoon vanilla extract. This mixture will bubble and sputter for a few seconds, then stir gently and carefully pour over popped corn. I usually stir for 3-5 minutes to get the popped corn well coated with the carmel. Cool and eat.
If you want to add nuts you can add them to the mixture just after you add the vanilla.
Original recipe came from Grandma Glee, Decmber 1962.
Best to make this when it is cold outside, not hot and humid.
This page was added May 2002