The Jones Family Secret Caramel Corn Recipe

by admin on December 28, 2010

I held the telephone ransom until Hannah surrendered the recipe.  Best tasting caramel corn I’ve ever eaten.

6 Tbsp Butter
1 Cup Brown Sugar
1/4 Cup Light Corn Syrup
1 tsp Salt
2 Tbsp Water
1/2 tsp Baking Soda
1 Tbsp Vanilla Extract
1 Cup of Nuts (I use more, about 1 1/2 cups and lots of different types of nuts, pecans and almonds work the best)
12 cups of popped corn NO SALT OR BUTTER!!!!!!!!! (very important to use non flavored popcorn)

1. Pop the corn and mix with nuts in large (I mean HUGE) bowl.
2. Preheat oven to 250 degrees.
3. Combine butter, sugar, syrup, salt and water in medium sized pot.  Cook on medium heat until butter and sugar are dissolved. Bring to a boil, stirring lightly.
4. Once it boils, reduce heat to medium and cook for 8 minutes WITHOUT STIRRING!!!
5. Remove from heat and immediately add baking soda and vanilla extract (it’s good to have these already measured out and ready to pour in).  Mixture will turn light golden color and look frothy.
6. Pour over popcorn/nuts and mix thoroughly.
7. Put onto well greased pan (you may need two), and spread out so that there is a one inch layer of popcorn over the bottom of the pan.
8. Bake for 1 hour, stirring every fifteen minutes (and switching pans from top to bottom if necessary).
9. Spread onto well greased cookie sheets to cool (guard jealously against thieving relations).

Store in airtight container to keep freshness.

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