Sister Mabel's Caramel Corn
To help make up time for lost posts, I'm hitting the blog with several new recipes today. At our recent chili cook-off, one of the guests brought a big bowl of homemade caramel corn. It was a big hit and reminded me of this recipe.
Sister Mabel's Caramel Corn
6 quarts popped corn
2 cups firmly packed light brown sugar
1/2 cup light corn syrup
1 cup butter or margarine
1/4 tsp. cream of tartar
1 tsp. salt
1 tsp. baking soda
Remove unpopped kernels from popcorn. In 2 1/2 quart saucepan combine brown sugar, corn syrup, butter, cream of tartar and salt.
Bring to boil, stirring over medium-high heat.
Stirring constantly, boil rapidly to hard ball stage, 260 degrees (about 5 minutes.)
Remove from heat.
Stir in baking soda quickly but thoroughly; pour at once over popcorn that is in large roasting or baking pan.
Stir gently until all the kernels have been coated.
Bake at 200 degrees for 1 hour, stir 2 or 3 times during baking.
Turn out at once on wax paper, spread apart and allow to cool completely before storing in a tightly covered container.
Sister Mabel's Caramel Corn
6 quarts popped corn
2 cups firmly packed light brown sugar
1/2 cup light corn syrup
1 cup butter or margarine
1/4 tsp. cream of tartar
1 tsp. salt
1 tsp. baking soda
Remove unpopped kernels from popcorn. In 2 1/2 quart saucepan combine brown sugar, corn syrup, butter, cream of tartar and salt.
Bring to boil, stirring over medium-high heat.
Stirring constantly, boil rapidly to hard ball stage, 260 degrees (about 5 minutes.)
Remove from heat.
Stir in baking soda quickly but thoroughly; pour at once over popcorn that is in large roasting or baking pan.
Stir gently until all the kernels have been coated.
Bake at 200 degrees for 1 hour, stir 2 or 3 times during baking.
Turn out at once on wax paper, spread apart and allow to cool completely before storing in a tightly covered container.
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