Carmel Corn

So, years ago, the Novato Elks Lodgeclosed. One of the items in the inventory was a large countertop popcorn machine.  The machine had been purchased by one of the Lodge members for the benefit of the members.  Once the Lodge closed, the unit found several homes.  Eventfully, it came back to me.  One of my first projects was to create Carmel Corn.  It was a great success.  So, here is the recipe. Enjoy whether you have a counter top or stove top popcorn maker.  The process is the same.

One more note - you can make great Popcorn by using the same ingredients, but without the Carmel.  Just make the Popcorn using the same amount of ingredients listed under the caption Pop Corn (1 serving in cooker).    

Ingredients

• Pop Corn (1 serving in cooker) 
• 2 TB Coconut oil
• 1 TB Ghee (store bought clarified butter)
• 1/2 teaspoon Favalcol
• 1/2 cup Popcorn 
• You will need to make 2 batches of Pop Corn 

• Carmel Mixture (Enough for 2 batches of Pop Corn)
• 2 sticks Butter
• 2 cup Brown Sugar
• 1 teaspoon Salt

Procedure

• Carmel 
• Combine carmel mixture ingredients in a medium sized sauce pan
• Bring to a boil and cook for 5 minutes
• Take off the stove
• Add 1 teaspoon Vanilla 
• Add 1/2 teaspoon Baking Soda - mix quickly
• Immediately apply to Pop Corn (see process below)

• Appling Carmel
• Pre-heat oven to 250 degrees
• Cover large tray, that fits in oven, with parchment paper - I use a 9 x13 aluminum tray
• Pour popcorn onto tray
• Pour carmel mixture over corn and toss until generally covered
• Put tray in oven and toss every 15 minutes (cook 1 hour)
• Remove from oven and transfer carmel corn onto another aluminum tray with clean parchment paper to cool
• Serve
• To store, put Carmel Corn in an air-tight container with a lid.