This recipe was given to me by Margaret Craig in the 1970's. The carmel corn tastes much like Cracker Jacks. The Carmel Corn keeps very well if kept in an airtight container.
Mix sugar, butter, molasses, and salt in large sauce pan (3 to 4 quart size). Heat to a rolling boil. Continue boiling for 5 minutes. Remove from heat and add baking soda. (The mixture will double in size and change color to a light brown when the soda is added.) Stir and pour over popcorn. Add 1 to 2 cups peanuts. Mix well. Spread onto several cookie sheets. Bake at 250 degrees for 1 hour stirring every 15 minutes. Cool & store inairtight container.
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Myra L Fitch