Shirley's Recipes

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Name: Oven Caramel Corn
Key Ingredient: popped corn
Preparation: boil; bake
Cuisine: American
Source: Rita Ray
Food Group: grain
Meals: snack, party
Courses: appetizer, dessert
Temperature: room
Effort: easy
Prep. Time: :20
Elapsed Time: 2:25
Servings: 12

7 to 8 quarts popped corn
2 cups salted peanuts (optional)
1 cup firmly packed brown sugar
1 cup granulated sugar
1 cup (2 sticks) margarine
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 teaspoon maple flavoring
1 teaspoon baking soda

Place popcorn and peanuts in a large container. Set aside. In a saucepan, combine brown sugar, granulated sugar, margarine, salt, corn syrup and flavorings. Bring to a boil. Boil 5 minutes, stirring occasionally. Remove from heat and add soda. Stir quickly. Pour over popcorn and mix. Place popcorn in large flat pans. Bake at 250F. for 1 hour, stirring several times. Remove from oven and stir occasionally while mixture cools. Store in airtight container.
Makes 7 to 8 quarts.


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