Recipe by BelindaGA
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.
Top Review by Roger/OH
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.
- 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
Directions See How It's Made
- 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.