Council Christmas Favorites: Caramel Corn Recipe

Caramel Corn Recipe

6 quarts popped corn
2 cups brown sugar
1/2 cup Karo syrup
1 cup (2 sticks) butter
4 tsps cream of tartar
1/2 tsp salt
1 tsp baking soda

Bring brown sugar, Karo syrup, butter, cream of tartar, and salt to a boil and cook over low heat for 5 minutes. Remove from heat and ADD 1 tsp BAKING SODA. (Beware, this becomes foamy) Pour over popped corn in a large roasting pan (disposable aluminum turkey roasting pans work great). Bake at 250 degrees for one hour, stirring every 15 minutes. Pour over waxed paper, spread out and let cool.

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