Oven Caramel Corn
Yankee Plus Dec 2015
TABLE OF CONTENTS
This oven version of caramel corn will satisfy both salty and sweet cravings.
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- 3-3/4 quarts (15 cups) popped corn
- 1 cup brown sugar, packed
- 1/2 cup butter of margarine
- 1/4 cup corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Instructions:Heat oven to 200 degrees. Use two 9x13-inch pans. Put half of corn in each. Mix brown sugar, butter, corn syrup and salt. Cook and stir (in saucepan) until it bubbles around the edge. Cook 5 minutes more. Add 1/2 teaspoon baking soda. Stir until foamy. Pour half over each pan. Stir until corn is covered. Bake 1 hour, stirring every 15 minutes.
Variation: To make jello popcorn, omit brown sugar and add 2 small (3-ounce) boxes jello.