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Sorghum Caramel Corn

1 C Maple Creek Farm Sorghum syrup (molasses)

½ t. salt

2 sticks butter

½ t. baking soda

1 t. vanilla

1.5 C brown sugar

15-20 C. popped corn

Peanuts

 

Combine brown sugar, butter, sorghum and salt.  Bring to a boil over medium heat.  Stir in vanilla and soda.  Pour immediately over popped corn and peanuts in a large bowl.  Mix to coat all pieces.  Transfer to shallow pan.  Bake at 250 for one hour, stirring every 15 minutes.  Cool and store in airtight container. 

 

This entry is related to the following products. Click on any of them for more information.
Sorghum Molasses,
3 Comments »
Lisa Hawkins said,
11/21/2011 @ 11:04 am
I've been looking for a gluten free carmel corn recipe thanks! I can't wait to try it...
colitis natural remedies said,
2/6/2013 @ 3:22 am
I have never tried this recipe, thanks for sharing the details of it I will surely try it.
web tasarım said,
3/27/2013 @ 3:00 am
I was looking this article. Thank you.
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