2 cups light brown sugar (C&H or Best Choice)
¼ cup white sugar
½ pound oleo (2 cubes) melted (Bluebonnet margarine)
½ cup white corn syrup
1 tsp. salt
1 ½ tsp soda
1 tsp Watkin’s white vanilla (or good quality white vanilla)
8 qts air popped corn (Orville Redenbacher’s corn in a jar)
My daughter used 6 bags of microwave popcorn to make this recipe, because she did not have and air popper.
Put first five ingredients in large saucepan. Bring to a boil and boil 5 minutes, stirring constantly. Remove from heat and add vanilla and soda. Stir fast – the soda causes this to bubble up.
Preheat oven 205 degrees pour camel mixture over popcorn and stir until the popcorn is coated. Then put in huge roasting type pan or very large pan of some kind and put in oven. Cook for 2 hours stirring every 15 minutes.
This is the best Carmel Corn ever. It is easy, but time consuming to make...
and worth every second of your time!