2 cups sugar
½ tsp. soda
½ cup Karo syrup
1 tsp vanilla
1 cup butter
6 quarts popped corn
1 tsp salt
Peanuts, pecans or walnuts
Dark or white chocolate chips, optional
Bring sugar, Karo, butter and salt to a boil for 5 minutes. Stir in Soda and Vanilla. Pour over popped corn, stir to coat. In large roaster pan bake 250 degrees F. for about an one hour uncovered. Stir every 10 minutes. Add nuts and cool.
Melt chocolate chips and drizzle over half of cooled caramel corn, cool completely. Mix chocolate caramel corn with caramel corn and serve. Stores well in an air tight container.
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