Caramel Corn

Ingredients

• 6 quarts popped corn
• 1 1/2 cups pecan halves
• 1 1/2 cups raw peanuts
• 1 1/2 cups brown sugar
• 3/4 cup butter
• 3/4 cup light corn syrup
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda

Steps

1. Put the popcorn and pecans in a lightly greased roasting pan and set aside.
2. In a large saucepan, combine the peanuts, brown sugar, butter and corn syrup. Bring to a boil over medium heat, stirring constantly.
3. Boil 5 minutes, stirring now and then. Take off the heat and stir in the vanilla and baking soda.
4. Pour the peanut mixture over the popcorn and stir with a lightly greased long-handled spoon until the popcorn is coated.
5. Bake at 250° for 1 hour, stirring every 15 minutes.
6. Turn out onto wax paper right away and break it apart as it cools. Store in an airtight container.

Notes

Printed “Home for the Holidays” recipe card; directions written in our own words.

Someone marked this card with “XX” in pen.

Great Grandma’s Sausage Cake is printed on the back of the same card, so both sides are attached here.

Photo: stock photo found online.

Rosie Lee’s original recipe cards

Tap the card to see it full size.