Carmel Corn

1. 1

   In a sauce pan add brown sugar, butter, corn syrup, salt, and flavorings.

2. 2

   Boil 5 minutes; stir so it doesn't burn.

3. 3

   Take off heat and add baking soda.

4. 4

   Pour over 5 cups popped corn; she adds 12 cups is what recipe says.

5. 5

   Peanuts may be added but you could substitute other nuts if you wanted to.

6. 6

   Put on a cookie sheet or two 9x12 pans.

7. 7

   Bake; stir at least 2 times in 250 degree Fahrenheit oven for 1 hour.

8. 8

   After cooling can be stored in airtight containers.

9. 9

   Sticky while hot but dry when cooled.

* Per serving · 4 servings · Values may vary.

No additional tips available.