Oven-Made Caramel Corn

Name: Oven-Made Caramel Corn
Yield: Makes about 5 quarts, or almost 2 pounds
Ingredients: 2 c. brown sugar, firmly packed; 1 c. butter or regular margarine (2 sticks); 5 qts. popped corn; ½ tsp. baking soda; 1 tsp. salt; ½ c. light corn syrup

Preparation info

Makes about
5 quarts

Difficulty
Medium

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

Ingredients

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

Snack
Vegetarian
Gluten-free

Method

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