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Homemade Caramel Corn


Bronze Post Medal for All Time! 162 Posts
April 25, 2012
My mom made this for all my slumber parties when I was young. It was always a hit and we would all eat caramel corn until we felt ill (and then my mom would always offer to serve it for breakfast with milk - groan!). I'm always reminded of my mom when I make this with my kids.
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Ingredients:

  • 9 quarts popcorn (I use more to make the caramel corn less intense)
  • 1 cup margarine or butter
  • 1/2 cup light corn syrup
  • 2 cups brown sugar
  • 1 tsp. salt
  • 1/2 tsp. baking soda

Directions:

Popped Corn in pan
 

Sift through popcorn to remove any unpopped kernels. These become real hazards to the teeth when covered in caramel. Spread in a large shallow pan and place in oven at 250 degrees F to keep warm and crisp.

Adding brown sugar to pan with margarine, corn syrup, and salt
 

Combine margerine, corn syrup, brown sugar, and salt in a 2 quart heavy saucepan on medium heat. Stir until sugar dissolves. Continue to boil to the firm ball stage (248 degrees F).

Caramel for caramel corn cooking on stove
 

Remove from heat and stir in baking soda. Syrup will foam.

Pouring caramel over popcorn
 

Take popped corn from oven and pour hot caramel mixture over it in a fine stream. Stir to mix well. Return to oven for 45 - 50 minutes, stirring every 15 minutes.

Bowl of caramel corn
 

Cool and serve, or store in an airtight container in a cool place. Caramel corn will become sticky and stale quickly if left out.

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Servings: Many
Prep Time: 10 Minutes
Cooking Time: 60 Minutes

Source: My mom.

By Stephanie from Hillsboro, OR

Comments


Bronze Post Medal for All Time! 104 Posts
April 26, 20120 found this helpful
Top Comment

Stephanie, good photos. I make this (same recipe except I use a bigger pan) for Christmas gifts in pretty tins. And I eat a lot of it myself. Haven't gotten ill yet. :-) And these are ingredients that most people have in the house all the time. I use white popping corn, how about you?

 
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