WARNING! This caramel corn is seriously addictive! Let the Eater, Beware!
My Dad, Ferrin Brinkerhoff, grew up in a small town in Arizona, named Woodruff. This is a recipe from Dad's childhood. It is an excellent recipe for caramel corn!
Woodruff Caramel Corn
2 cups brown sugar
2 cubes of butter
1/2 cup karo syrup
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
1 cup peanuts
1 cup of unpopped popcorn (Pop the popcorn in your desired way.)
Bring the brown sugar, butter and karo syrup to a boil in a large saucpan. Boil 5 minutes. Remove from heat and add baking soda and vanilla. Pour over popped corn. Stir well. Add peanuts, if desired. (It's great either way. I PROMISE!) Pour onto baking sheets (I use 2 jelly roll pans.) and bake at 250 degrees for 1 hour, stirring every 15 minutes. (This makes it crisp.)
It's delicious with peanuts, too!
Recipe shared by Robin.
