|Makes great gifts!|
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 CORN5 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!|
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.
|I could have used a smaller pan|
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.