Caramel Corn is a great snack food for the fall: Halloween, football, Thanksgiving
This caramel corn is good put in ziplock bags or stored in an air tight container. It doesn't need to be left out if there is a lot of moisture in the air because it will get sticky.
6 cups popped corn (Dry)- this is about ¾ cups unpopped corn
Nuts (I use Spanish redskin peanuts)
2 sticks butter (the real deal)
1 cup brown sugar
½ cup white Karo
½ teaspoon baking soda
No nutrition information available
I use an air popper. I pop ¼ cup of corn at a time.
Pop the corn and place the popped corn in a large roasting pan. Remove any kernels that did not pop. I usually keep the popped corn (in the roasting pan) in the oven with the temperature low, just to keep the popped corn warm while I make the syrup for the popped corn.
In a good size boiler melt the butter. Add the brown sugar and Karo, stirring the entire mixture about 4 minutes. Remove from the heat and add the soda, stirring well (be sure soda is completely dissolved). The soda will cause the syrup to foam up. Add the nuts to the syrup, stirring to coat the nuts. Pour the syrup over the popped corn.
Put the popped corn in a 200° oven and bake for about 1 hour. Stir the corn every 15 minutes to coat the corn with the syrup. Cool the caramel corn in the pan. Use a big spoon to separate.
the popped corn needs to be stored in an air tight container.
This is an old family tradition recipe. My sister, who is deceased, gave the basic recipe to me, but I added the nuts and worked on the preparation.