Recipe by Concert Lady
This is so easy, almost effortless to make. It tastes as good, if not better than Cracker Jacks. A snack for anytime or occasion. I got this recipe from my sister in Lecompte, La. I have been using it for 30 years now. It is great for snacks and gifts for any occasion for POPCORN lovers.
Top Review by sprue
this popcorn was yummy, even better the second day. next time i will definately add peanuts though since it was very sticky and would have held them well and also maybe some vanilla or other extract would have added a nice touch.. i almost preferred this popcorn more before i was cooked, very gooey and yummy! thanks! i love popcorn.
- 6 quarts popped popcorn (cooled & unsalted)
- 2 cups light brown sugar (packed)
- 1⁄2 cup light Karo syrup
- 1⁄2 cup margarine or 1⁄2 cup butter
- 1⁄4 teaspoon cream of tartar
- 1 teaspoon salt
- 1 teaspoon baking soda
Directions See How It's Made
- In a small pot add sugar, syrup, margarine or butter, cream of tarter and salt. Mix and boil until the bubbly stage (about 5 minutes).
- Test a drop in water until (like soft caramel) forms a ball.
- Remove from heat and add baking soda. It will SUDDENLY fluff up. QUICKLY add this to the tall large pot (gumbo or soup size) of prepared popcorn.
- SPEEDILY mix well to coat the popcorn with the syrup mixture. It will be very sticky.
- Pour and spread into a margarine greased 9x12 pan or larger pan. Bake 1 hour at 200 degrees.
- Remove and place cooked caramel popcorn onto a wax paper to cool.
- Once cooled, then crumble (like Cracker Jacks) and place into air tight containers to keep crunchy.
- Get ready to file this one in your favorite recipes <yummy>.