Sunday, July 7, 2013


This recipe was given to me many years ago by my cousin's wife.  She has been gone close to 30 years but we still enjoy her caramel corn.

2 cups brown sugar
1 cup butter
1/2 cup corn syrup
1 tsp salt
1/2 tsp 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 together.  Boil 5 minutes.  Add the soda and cream of tartar; mix well and pour over the popped corn and nuts, if using.

Bake in a large roaster pan in a 200 - 250 degree oven 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 airtight container.

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