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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 1 |
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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. Ingredients:
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:
1. Placed popped corn in a very large roasting pan that allows enough room for thorough stirring of corn during baking.
2. In a 3 quart saucepan (or larger), melt butter.
3. Add brown sugar and corn syrup and bring to boil, stirring constantly.
4. Allow to boil for 5 minutes, stirring constantly.
5. 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.
6. Bake at 200 degrees for one hour, stirring thoroughly every 15 minutes during baking.
7. Continue to stir occasionally during cooling.
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