Friday, November 29, 2013

Family Favorites Friday: OVEN CARAMEL CORN

oven caramel corn
Makes great gifts!
Forget Black Friday shopping.  Make a batch of this Oven Caramel Corn, break out the board games, and have a fun family time.

This is our absolute favorite caramel corn.  It is from my very old Farm Journal's Country Cookbook. 

It is very easy.  A candy thermometer and a popcorn popper come in handy, though.  


OVEN CARAMEL CORN

5 qts popped corn  (I use a  Stir Crazy  Popcorn Popper) I don't measure, just use a full popper
1 cup butter
2 cups brown sugar, firmly packed
1/2 cup light corn syrup
1 tsp salt
1/2 tsp baking soda






One cup of popcorn






yields all this popped corn!



homemade caramel corn


Spread freshly popped corn in a large shallow sheet pan or roaster.  
Place the popcorn in a 250 degree oven to keep warm and crisp.


 Place butter, sugar, corn syrup, and salt in heavy 2 qt saucepan.  Cook over medium heat, stirring until sugar dissolves and mixture begins to boil.  Continue to boil to the firm ball stage, 248 degrees on candy thermometer, about 5 minutes.
homemade caramel corn
I could have used a smaller pan
Remove sugar mixture from heat and stir in baking soda.  Mixture will foam.

Take popcorn from oven.  Pour hot caramel mixture over the popcorn in a fine stream.  Stir to mix well; coating all popcorn.

Return popcorn to oven for 45-50 minutes; stirring every 15 minutes.  Cool and serve, or store.  You can also eat it while still warm.

To store, pour into airtight containers and set in a cool place.

Makes about 5 quarts or almost 2 pounds. 

This makes great gifts, also.

Confession:  When making the first batch, I was distracted and forgot to add the baking soda.  I was afraid the caramel corn would be really sticky, but it wasn't .  It was chewy in places, but still good; but not as crispy as it should have been. That 1/2 tsp baking soda is a very important ingredient, but if you forget it your caramel corn won't be a total flop.

homemade caramel corn



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