February 26, 2015

Homemade Caramel Corn

Caramel corn and state fairs go hand in hand. In fact, Cracker Jack’s, the molasses-coated peanut/popcorn treat debuted at the Chicago World’s Fair in 1893. Next time you have a hankering for this sweet snack, use this easy go-to recipe.

-Cyndi

Homemade Caramel Corn

4 quarts popped corn (about 16 cups)

1 cup brown sugar

1/2 cup butter

1/4 cup corn syrup

1/2 teaspoon salt

1/2 teaspoon baking soda

Place popped corn in oversize large bowl; set aside. Combine the brown sugar, butter, corn syrup and salt in a medium sauce pan. Boil for 5 minutes. Add the baking soda; stir in quickly, mixing well. Pour over popped corn, stirring quickly to coat. Spread on cookie sheet and bake at 200 degrees for 1 hour. Stir every 15 minutes. Cool the corn slightly and enjoy!

-Recipe from the Blue Ribbon Group