Caramel Corn

Our neighbor, Miss Margaret gave us this recipe over ten years ago. She was a wonderful friend to my grandma and they spent many hours just enjoying each other’s company every summer.

One day we accidentally made this with half the butter. It still tasted very good. Allan said that either recipe “melts in your mouth”.

For reference 2 tablespoons of kernels, about an ounce of kernels, will make approximately four cups (one quart) of popped corn. You will need around 3/4 cups of kernels for this recipe. Be sure to remove the unpopped or partially popped seeds before making.

Caramel Corn
Print Recipe
Servings
24 cups
Servings
24 cups
Caramel Corn
Print Recipe
Servings
24 cups
Servings
24 cups
Ingredients
Servings: cups
Instructions
  1. Use 1 1/4 cup unpopped kernels to make 6 quarts of popped corn.
  2. Butter the bottoms of two large cookie sheets.
  3. Melt butter, stir in sugar, corn syrup and salt in large heavy pot.
  4. Bring to a boil, stir constantly 5 minutes.
  5. Remove from heat and stir in baking soda and vanilla. Pour over corn carefully.
  6. Stir to coat as many pieces as possible.
  7. Pour onto greased pan (two cookie sheets work well).
  8. Bake at 250 degrees for 2 hours, stirring every 15 minutes.
  9. Remove and cool.
Recipe Notes

Store in airtight container. Enjoy! Can add unsalted nuts with popcorn if desired.

This is also very good with 1 tablespoon of ground cinnamon.

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One Reply to “Caramel Corn”

  1. Just made this. It’s on it’s last minutes in the oven, but the pieces that have “fallen” out have been delicious! 💕

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