Submitted by Jan Lehmkuhl, Ash Grove, Mo.


2 C brown sugar

1/2 C dark corn syrup

1 stick margarine

1 stick butter

1/2 tsp soda

1 tsp salt

1 tsp vanilla


Put 18-20 cups of unsalted popped popcorn in a large roasting pan (like one to cook a turkey). Popcorn should not be over 2-3 inches deep in the pan. Cook margarine, butter, sugar, syrup and salt 5-8 minutes. Remove mixture from heat and add soda and vanilla. When it foams, pour over the popcorn and stir. Bake at 210 degrees for 45 minutes, stirring every 10-15 minutes. Spread on table/counter and as it cools, break apart. Store in air-tight container. This caramel corn never becomes sticky.


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