Carmel Corn

This recipe came from my Mother. In the picture you can see the old paper she wrote the original recipe on. She discovered this one when she was living in Utah when I was just a baby....that would be about 38 years ago. While growing up she used to make carmel corn during the fall, close to Halloween. As my sisters and I started having kids we would get together at moms house to carve pumpkins and mom would make the carmel corn. We never had a bowl big enough to mix this in so she would use her large silver pot. We would leave the carmel corn in the pot and when ever you needed some you would go and tear off a hunk of popcorn for yourself. Who knows how many grimy hands were in and out of that community carmel corn pot......but we didn't care!

1 tsp. Vanilla
1 can Eagle Brand Milk
2 1/4 cups brown sugar
pinch of salt
1 cup Karo Syrup
1/4- 1/2 cup butter

makes enough for 20 apples or 3 gallons popcorn

*Make popcorn (I use my moms air popper)

*Measure out 3 gallons (maybe a little less if you really like the carmel gooey)

*Discard all unpopped kernals (so you don't break a tooth!)

*Set popcorn aside for later

*Put all ingredients in a heavy pot, except popcorn

*Stir constantly

*Cook to soft ball (I use a thermometer but my mom just cooks it until it starts to form a ball
when she drops it in a glass of cold water) careful not to burn this...it tastes
horrible.....trust me, I know!

*Pour over prepared popcorn and stir until popcorn is covered in carmel

*Butter hands (I use PAM)

*Roll into balls .... Or use a "community pot":)


This is so good that I have requests to bring it to the Craft Day in October! One more way to be corny!