Prep 20 mins
Cook 1 hr
This caramel corn recipe is from my mother and it is wonderful! It has a great buttery flavor and the kernels stay separate because of the long baking time at low heat.
- 6 quarts popped corn (lightly salted)
- 2 cups light brown sugar, firmly packed
- 1 cup butter, no substitutes
- 1⁄2 cup light corn syrup
- 1 teaspoon baking soda
- Placed popped corn in a very large roasting pan that allows enough room for thorough stirring of corn during baking.
- In a 3 quart saucepan (or larger), melt butter.
- Add brown sugar and corn syrup and bring to boil, stirring constantly.
- Allow to boil for 5 minutes, stirring constantly.
- Add 1 teaspoon baking soda (CAUTION: with the addition of the baking soda, the mixture will foam up and almost double in size. Make sure your saucepan is large enough to allow for the foaming hot mixture.) Pour hot mixture over popped corn and mix well.
- Bake at 200 degrees for one hour, stirring thoroughly every 15 minutes during baking.
- Continue to stir occasionally during cooling.
I stumbled over this recipe while seeing if my father's carmel corn recipe had been posted. This recipe is almost the same as Dad's and is excellent. The difference being, we bake ours at 250 degrees and stir every 20 mins. One hint, I use one of those aluminum foil turkey roasting pans to bake the corn in. The caramel tends to make for hard clean up. If you cann't get the turkey roaster clean, not much is lost.
I followed a recipe from Paula Deen, and this one is almost exactly the same, except Paula's recipe used only 8 cups of popcorn! I thought that was way too little popcorn for the amount of caramel. I used 16 cups of popcorn. I think this recipe has the right amount of popcorn to caramel ratio.
This is the same recipe my mother used and it's the only one I ever make. Thanks for having already posted it :-)