Bert’s Carmelcorn

Print Print on one page

• 8 or 9 quarts popped corn
• 2 cup brown sugar
• ½ c. white corn syrup
• 1-teaspoon vanilla or burnt sugar flavoring
• 1-cup margarine
• 1-teaspoon salt
• ½ teaspoon soda

Boil all ingredients except corn and soda for 5 minutes, mixing well and stirring occasionally. Remove from heat and add soda. Stir quickly. Pour over popped corn, mixing well. Put in 2 large pans in a 250-degree oven for 1 hour. Stirring 3 or 4 times so it won’t burn on the bottom (I rotate the pans). I add 8 oz of Planters peanuts and the extra salt was good. Store in tightly closed container when cold.