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Carmel Corn
- Popped popcorn to fill two dishpans. Sift to remove unpopped kernels.
- 2 Cup sugar
- 1 Cup corn syrup (Karo)
- 1 Can sweetened condensed milk (Eagle Brand)
- 1 Teaspoon vanilla extract
- 1 Tablespoon butter
Pop the corn, remove and discard the unpopped kernels and set the popped corn aside
Compine sugar, corn syrup, and sweetened condensed milk in a saucepan. Cook stirring until the mixture comes to a boil that cannot be stirred down. Remove from the heat and add the vanilla extract and butter. Pour over the popped corn and stir until the popcorn is evenly coated.
To make Cracker Jacks, place the coated carmel corn (as a shallow layer) on a cookie sheet and bake in a very low oven, turning about once per two minutes until brown (5 to 6 minutes).
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