Robyn Venable asked me to share my recipe for caramel corn, one of my favorite autumn things. I didn’t share it with anyone for a long time, because it was the only thing I could make better than anyone else.
Besides, it wasn’t MY recipe. It was a recipe given to me by a friend or two.
But I’ve changed it so much over the years, I think I can safely share it now without worrying that she’ll get mad at me. I hope so, anyway.
The trouble with the way I cook is that I use a specific pan for the popcorn and know how high it should go in the pan. When it gets that high, I stop popping corn. LOL.
I use a turkey roasting pan (the heavy kind) filled just less than half full. Since that doesn’t tell you much, the recipe calls for 8 cups of fresh popped corn.
1 1/2 C brown sugar
1 1/2 C cashews
12 T margarine
6 T light corn syrup
1/2 tsp baking soda
1/2 tsp vanilla
Bring brown sugar, margarine, corn syrup and cashews to a boil. When mixture boils, stop stirring. Cook for five minutes. Stir in soda and vanilla.
Pour over popcorn and put in 250 degree oven for an hour, stirring every 20 minutes.
Spread out on waxed paper to cool. Break up and eat. It’s really (REALLY!) good with coffee. 🙂
As I said, this really isn’t my recipe. (I’m always shocked at people who share a recipe as if it’s theirs. Does anyone really create a recipe from scratch?)
This recipe came from my friend Joy and my sweet friend/neighbor/Heavenly Citizen Suezan for sharing their recipes with me. I’ve enjoyed it for years, and now I’m sharing with you!