Cindy’s Caramel Corn
About
¾ cup unpopped corn. Pop and pour into a
very large bowl or kettle (2+ gallon size)
Place
up to 1 lb nuts on top (optional). Raw
Spanish peanuts, pecans or almonds are good choices if you choose to add nuts
Caramel:
1/2
cup butter or margarine
½ cup
coconut oil
2
cups cane sugar
½
cup honey
1
t. salt
Add
caramel ingredients to saucepan. Stir
constantly over medium high heat until boiling.
Boil 5 minutes without stirring.
Mix
together 1 teaspoon vanilla extract with ½ teaspoon soda. Stir this into syrup. It will foam and bubble. Then, pour syrup over popcorn, mixing lightly
and trying to coat the popcorn (and nuts, if added).
Spread
into two 12” x 18” baking pans (or equivalent)
Bake
at 250 degrees for one hour. Stir every
15 minutes, scraping syrup from the bottom of the pan and redistributing over
corn and nuts.
Spread
onto waxed paper to cool.
* I have made this successfully substituting
with 1 cup safflower oil – completely
eliminating the margarine/butter.
* To make a "lighter" version of this recipe, just pop more popcorn. Then, the coating is distributed over more popcorn, making a thinner coating. The last time I made this, I popped up 1 cup of popcorn and used the same syrup recipe.
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