Lyons Family Cookbook

Baked Caramel Corn

6

quarts

popped corn (using hot air popper)

1

cup

butter

2

cup

brown sugar

1/2

cup

sorghum

1/2

tsp

salt

2

tsp

vanilla

1

tsp

soda

nuts

1

Pop the corn in a hot air popper. Divide the popcorn, putting 3 quarts of popcorn into each of 2 large size baking pans, about 13x18".

2

Melt butter, stir in brown sugar, sorghum, and salt. Mix well, then bring to boil without stirring. When mixture comes to a boil, continue to boil on medium to low heat for 5 minutes. Remove from heat. Stir in soda and vanilla. Gradually pour over popped corn, 1/2 over each pan, mixing well with large spoon. Turn into 2 large shallow baking pans. Bake at 250° for 1 hour, taking out to stir every 15 minutes. Remove from oven. Cool completely. Break apart and store in tightly covered container.

Makes about 5 quarts caramel corn

Author Notes

This recipe came from Eileen and Erwin Ruff, my mom's brother and his wife, who raised 8 children on a dairy farm in McGregor, Iowa. They live on over 200 acres of land, and either grow or raise or hunt almost everything that they eat. When we would go to visit my cousins for vacation every summer when growing up, this was definitely some of the BEST food you ever wanted to eat. Thanks for the memories!