Diana's Favourite Caramel Corn |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 24 |
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This is by far the very best caramel corn I've ever had. Sweet, buttery, crunchy, Finger Lickin' Good. I thought about cutting the recipe in half, but what would be the point. Ingredients:
2 cups light brown sugar |
1/2 cup light corn syrup |
1 cup butter |
1/4 teaspoon cream of tartar |
1 teaspoon salt |
1 teaspoon baking soda |
6 quarts popped corn, 24 cups...sounds like a lot, but it really isn't |
Directions:
1. In a large pot, combine sugar, corn syrup, butter, cream of tartar and salt.
2. Boil rapidly on medium high heat, stirring constantly until mixture reaches 260° on a candy thermometer.
3. Remove from heat. Stir in soda thoroughly.
4. Pour over popped corn in a large bowl. Stir until well coated.
5. Place popcorn on a large buttered cookie sheet.
6. Bake for 1 hour at 200°, stirring 3 or 4 times.
7. Keep in a tightly covered container.
8. Care should be taken not to get the caramel on your skin. Trust me - I know the consequences.
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