Caramel Corn
Sara Abbott, Resort General Manager
12/11/2020
Last week I wrote about how my family gets together for a Cookie Bake. Several past and future guests reached out and asked for the recipe for my cousin Tabitha's Famous Carmel Corn. I asked her and she gave it to me! I didn't think she would because she has been known to keep her secrets to herself. The recipe is from an old cook book. It's wrinkled and looking pretty well used!
Caramel Corn
- 2 Cups Brown Sugar
- 2 Sticks of Oleo or Butter
- 1/2 cup White Syrup
- 1 tsp. Vanilla
- 1/2 tsp. Salt
Preheat oven to 250 degrees
Combine in saucepan and bring to a boil. Start timing when it first begins to bubble and boil 5 minutes. Add 1/2 tsp baking soda and pour over 15 cups of popped corn. Mix and put in shallow cookie sheet. Bake in 250 degree oven for 1 hour.
A little hint- I know that Tab pulls it out of the oven and stirs it around it occasionally. She makes bags and bags of it over the holiday season!
USE CAUTION: Once you start eating it, it's really hard to stop!