Caramel Corn 

Crispy and chewy because of the long bake in the oven. Worth the effort!

Pop popcorn and sort with hands to remove any unpopped kernels. Use two 4 inch hotel pans. Melt sugar, corn syrup, butter, salt, and cream tartar in 4 qt pan over medium heat.  Bring to boil and cook for about 10 minutes, until reaches 260* on candy thermometer.  Remove caramel from stove and mix in soda.  Mix quickly into popcorn.  Leave caramel pan on burner on low to keep from getting too stiff while mixing first batch, work quickly though, it will overcook and be hard to mix.  Bake 1 hour at 200*, stirring every 20 min to break up big chunks.  After hour is finished work quickly to break into small pieces without breaking popcorn pieces. Cool thoroughly, don't put lids on until it is cool. Store in airtight containers.
2 lb brown sugar
12 oz (1 c) corn syrup (non-GMO or brown rice syrup)
1 lb unsalted butter
2 t salt
1/2 t cream of tartar

2 t baking soda
2 c popcorn

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