Caramel Corn

November 30, 2008 by · Leave a Comment 

Ingredients

  • 2 c. Light Brown Sugar, firmly packed
  • 1/2 c. Light Corn Syrup
  • 1/2 lb. Butter
  • 1/4 tsp. Cream of Tartar
  • 1 tsp. Salt
  • 1 tsp. Baking Soda
  • 8 qts. Popped Corn

Instructions

In a 2 1/2 qt. saucepan, combine brown sugar, corn syrup, butter, cream of tartar and salt. Bring to boil, stirring over medium-high heat. Stirring constantly, boil rapidly (about five minutes) until mixture reaches 260 degrees on  a candy thermometer (hard-ball stage). Remove from heat. Stir in baking soda quickly but thoroughly; pour at once over popped corn in large roasting or baking pan. Stir gently until all kernels are coated. Baked at 200 degrees for 1 hr., stiring two or three times during baking. Turn out at once on waxed paper; spread apart and allow to cool completely. Break into small clusters. Store in tightly covered containers. Makes eight quarts.

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Filed under: Peanut/Tree Nut-Free
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