Carmel Corn

Ingredients

1/2 C brown sugar

1/3 C light corn syrup

1/4 C butter flavored Crisco

1/2 tsp vanilla

1 C unsalted peanuts

Procedure

1. Preheat oven to 300 degrees. Grease a 15 by 10 by 1 inch pan.

2. Blend sugar, corn syrup, butter crisco and vanilla in a large sauce pan. Cook on medium about 2 minutes until foamy stirring constantly. Remove from heat.

3. Add popcorn tossing to coat. Stir in peanuts and then spread in greased pan. Bake at 300 degrees for 8 minutes.

4. Use pancake turner to push popcorn from bottom of the pan. Turn and stir well. Return to oven 7 minutes. turn and stir again. Cool in pan and break into pieces.

Special Notes

Alternative recipe....

6 quarts popped corn

2 C packed brown sugar

1 C butter

1/2 C corn syrup

1 tsp salt

1 T vanilla

1/2 tsp baking soda

Place popcorn in a large bowl and set aside. In a saucepan combine brown sugar, butter, corn syrup and salt. Bring to boil over med. heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Remove from heat, stir in vanilla and baking soda, mix well. Pour over popcorn and stir until well coated.

Alternative recipe II (Patsy Lincolnhol)

1 1/2 C corn popped and salted

2 C brown sugar

2 sticks butter

1/2 C light caro syrup

1/4 tsp salt

1/4 tsp cream of tarter

Boil all but popcorn for 5 minutes. Take off stove and add 1/2 tsp soda and stir and pour over popcorn. Toss in a large deep pan or roaster. Bake 1 hour or 2 at 200 degrees. Stir frequently while baking.