Baked Caramel Corn
6 quarts CAMP MASTERS popcorn (popped)
Nonstick cooking spray
1 cup butter or margarine
2 cups firmly-packed brown sugar
1/2 cup light or dark corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
Preheat oven to 250°F. Coat the bottom and sides of a large roasting pan
with nonstick cooking spray. Place popped pop corn in roasting pan. In a
heavy pan, slowly melt butter; stir in brown sugar, corn syrup and salt.
Heat to a boil, stirring constantly; boil without stirring for 5 minutes.
Remove from heat; stir in baking soda and vanilla. Gradually pour over
popped pop corn, mixing well. Bake for 1 hour, stirring every 15 minutes.
Remove from oven, cool completely. Break apart and store in tightly covered
container. (Makes 6 quarts)
Butter Crunch Pop Corn
1/2 cup butter or margarine
1 cup granulated sugar
1/4 cup light corn syrup
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. vanilla
1/2 tsp. butter extract (optional)
2-1/2 quarts CAMP MASTERS popcorn (popped)
3/4 cup whole almonds, toasted
3/4 cup whole pecans, toasted
Preheat oven to 250°F. Melt butter in medium saucepan. Stir in sugar, corn
syrup and salt. Heat to a boil, stirring constantly. Boil for 8 minutes,
stirring only once, over lowest heat possible to maintain a boil. Remove
from heat; stir in soda, vanilla and butter extract, if desired. Gradually
pour over popped pop corn and nuts, mixing well. Turn into a large, shallow
baking pan. Bake for 30 minutes, mixing well after 15 minutes. Allow to cool
completely on foil. Break apart and store in tightly covered container. (Makes about 3 quarts)
Low Fat Popcorn Cookies
3 cups CAMP MASTERS popcorn (popped); unsalted
2 Egg whites
1/4 cup Sugar
1/4 tsp Cinnamon
1/4 tsp Salt
1 tsp Vanilla
One cup at a time, grind the popcorn in a blender at low speed until it's
fine. The goal is 1-1/2 cups of finely ground popcorn.
In a medium bowl, beat 2 egg whites on high speed until soft peaks form.
Make a meringue by gradually adding 1/4 cup sugar; beat until egg whites are
stiff. Next, beat in cinnamon, salt and vanilla. Gently fold in ground
popcorn and 1/3 cup unsweetened shredded coconut. Place rounded
tablespoonfuls onto a greased baking sheet (or use parchment paper). Bake at
325 degrees 10 to 12 minutes or until lightly browned.
