Make your own snacks using these old-fashion recipes for Homemade Caramel Corn and Homemade Popcorn Caramel Crunch. With the kids out of school these are good recipes to make for or with them. We all know the kids are always wanting a snack and especially enjoy something they helped to make.
Homemade Caramel Corn
- 2 1/2-quarts popped corn
- 1 stick butter
- 1 cup firmly packed brown sugar
- 1 tsp salt
- 1/3 cup white corn syrup
- 1 tsp baking soda
In a medium, heavy saucepan, mix together the butter, brown sugar, salt, and corn syrup. Cook, stirring constantly, until the mixture reaches the soft ball stage. (When a drop of the mixture is dropped into cold water, it will form a soft ball.) Remove mixture from the heat and add the baking soda; mix well. Have corn spread on a cookie sheet with sides. Pour the mixture evenly over the corn. Bake in a slow oven at 250 degrees for about 30 minutes, stirring occasionally.
Popcorn Caramel Crunch
This recipe is from the back of a box of Corn Chex cereal in 1989.
- 1 1/2 cups Corn Chex Cereal
- 1 1/2 cups Rice Chex Cereal
- 1 1/2 cups Wheat Chex Cereal
- 4 cups air-popped popcorn
- 1/2 stick (1/4 cup) margarine
- 6 tbsp brown sugar
- 2 tbsp light corn syrup
- 1/4 tsp vanilla extract
Preheat oven to 250 degrees. In an open roasting pan, combine the cereals and popcorn; set aside. In a medium saucepan, combine margarine, sugar, corn syrup, and vanilla. Cook over medium heat for 5 minutes or until boiling, stirring often. Pour the hot mixture over the cereal and popcorn, stirring until all pieces are evenly coated. Bake 45 minutes, stirring every 15 minutes. Spread out on waxed paper to cool, stirring occasionally. Store in an airtight container.
Yield: 8 cups
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at http://[email protected]
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