Oven-Made Caramel Corn

Preparation info
  • Makes about

    5 quarts

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Be ready for evening callers—make this inexpensive snack the new way


  • 5 qts. popped corn
  • 1 c. butter or regular margarine (2 sticks)
  • 2


  • Spread freshly popped corn in a large, shallow sheet pan. Put it in a very slow oven (250°) to keep warm and crisp.
  • Combine butter, brown sugar, corn syrup and salt in 2-qt. heavy saucepan. Place over medium heat, stirring until sugar dissolves. Continue to boil to the firm ball stage (248°), about 5 minutes.
  • Remove from heat and stir in baking soda. Sy