Sunday, December 30, 2012

GLENDA'S OVEN CARAMEL CORN

This recipe was given to me by my cousin's late wife who we lost many years ago much too young.

2 cups brown sugar
1 cup butter
1/2 cup syrup
1 tsp salt
1/2 tsp baking soda
1/4 tsp cream of tartar
5 to 6 quarts popped corn
1 cup nuts, optional

Mix the brown sugar, butter, syrup, and salt; boil 5 minutes.  Add soda and cream of tartar; mix well and pour over the popped corn and nuts, if using.  Bake in a large roaster pan in the oven at 200 - 250 degrees for 1 hour and 15 minutes.  Stir every 15 minutes during baking time.  Spread out and cool on waxed paper on cabinet top.  Seal in an airtight container.

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