Marshmallow Caramel Popcorn

• 1/2 c. brown sugar
• 1/2 c. butter
• 9-10 marshmallows
• 12 c. popcorn
• Microwave brown sugar and butter for 2 minutes, add marshmallows & microwave until melted.
• Pour over popcorn.

Grandma Allen's Caramel Corn

(From Amy R.)

1 stick of margarine or 1/2 C
1 C brown sugar
1/4 C Molasses or Karo syrup (we grew up with molasses)
Heat and boil 5 minutes. Remove from heat.
Add 1/2 tsp vanilla and 1/4 tsp baking soda.
Stir well. Pour over popcorn (large bowl of plain popcorn). Spread in shallow pans and bake at 250° F for one hour. Break apart and put into bowl and enjoy. My mom made this most Sunday's.

**NOTE: Use 2 bags microwave popcorn

Gooey Caramel Popcorn

2 1/4 cup Brown Sugar

1 cup Corn Syrup

1 cup Butter

1/2 tsp Salt unless your popcorn is salted (like microwave popcorn)

1 can Sweetened Condensed Milk

1 tsp Vanilla

2 large bowls of Popped Popcorn

Combine first 4 items in medium saucepan and stir over medium/high heat. Stir continuously. Let boil for 2-3 minutes (no longer) and then remove from heat. Add the milk and vanilla. Return to heat and stir until is just barely starts boiling again. Remove and drizzle over popcorn. Stir well, to completely coat the popcorn.

CRUNCHY CARAMEL CORN

(The Father's Day Recipe)
1 cup butter (no substitutes)

2 cups light brown sugar

1/2 cup light corn syrup (like Karo)

1 tsp. salt

1/2 tsp baking soda

1 tsp vanilla extract

1 cup popcorn kernels, popped **

Preheat oven to 250 degrees.

Remove any un-popped kernels, and place popped corn in a LARGE bowl.

In a saucepan over medium heat, melt butter.

Stir in brown sugar, corn syrup, and salt.

Bring to a boil, stirring constantly.

Boil, without stirring, for FOUR minutes.

Remove from heat and stir in baking soda and vanilla.
Stir until mixture appears foamy and lighter in color.

Pour over popcorn and stir until completely coated.

Spread caramel corn evenly onto two baking sheets.

Bake in 250 degree oven for 45 minutes, stirring every 15 minutes.

Allow to cool completely, then break into pieces.

Store in zip top bags or airtight container.

** May use 4 bags microwave popcorn.  If using buttered/salted corn, reduce added salt to 1/2 tsp.
Note:  Each cup of kernals makes about 23 cups of popped corn.
Each batch makes about 12 (2-cup) servings

Red Hot Popcorn

6 quarts of popped popcorn (2-3 large bags of microwave popcorn)
1 cup butter
1/2 cup light corn syrup
1 teaspoon salt (optional, i use microwave popcorn so i don't)
1 package cinnamon red hot candies (12 oz - about 1 to 1 1/2 cups)
1/2 teaspoon baking soda

• spread popcorn in a lightly buttered roasting pan or cookie sheet. bake at 250º while preparing syrup.
• pour cinnamon candies into a 2 cup measure. fill remaining space to the top with sugar.
• place in a heavy pan; add butter, salt & corn syrup. bring to a boil; boil for 5 minutes.
• remove from heat; carefully stir in baking soda.
• pour over popcorn, stirring to coat. (you don't have to use all the mixture.)
• continue to bake at 250º for one hour, stirring every 15 minutes.
• remove from oven; let cool. break into pieces; store in an airtight container..
ENJOY!!!!
Popcorn recipe and image by: sandytoesandpopsicles.blogspot.com