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Sister Mabel's Caramel Corn
Contributed by: Margie
What you need
- 2 cups light brown sugar
- 1/2 cup light corn syrup
- 1 cup butter
- 1/4 tst cream of tartar
- 1 tsp salt
- 1 tsp baking soda
- 6 quarts popped corn
How to make it
- In a saucepan, combine sugar, corn syrup, butter, cream of tartar and salt.
- Boil rapidly on medium high heat, stirring constantly, until mixture reaches 260 degrees.
- Remove from heat and stir in soda, stirring to mix thoroughly.
- Immediately pour over popped corn in a large bow, stirring until well coated.
- Place coated corn on a large buttered roasting pan or sheet cake pan.
- Bake caramel corn for 1 hour in a preheated 200 degree oven, stirring 3 or 4 times.
- Keep in a tightly covered container. If it becomes sticky, place in oven again for a little while.
- Makes about 6 quarts
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