Caramel corn is an American confection made of popcorn coated with a sugar or molasses based caramel candy shell. Typically a sugar solution or syrup is made and heated until it browns and becomes thick, producing a caramelized candy syrup. This hot candy is then mixed with popped popcorn, and allowed to cool. Mixes of caramel corn sometimes contain nuts, such as peanuts, pecans, almonds, or cashews. (Wikipedia)
Ingredients:
- 2 c Light brown sugar
- 1/2 c Light corn syrup
- 1/2 lb Butter
- 1/4 t Cream of tartar
- 1 t Salt
- 1 t Baking soda 6 qt or popcorn (2 batches)
How to Prepare:
- In 2 1/2 qt saucepan combine brown sugar, corn syrup, butter, cream of tartar, and salt.
- Bring to a boil, stirring, over med high heat.
- Stirring constantly, boil rapidly to hard ball stage, 260F (about 5 mins).
- Remove from heat.
- Stir in baking soda quickly but thoroughly, pour at once over popcorn in a roasting or baking pan.
- Stir gently until all kernels are coated.
- Bake 200F for 1 hr, stirring 2-3 times during baking.
- Turn out at once on wax paper, spread apart and allow to cool completely.
- Break apart, store in a tightly covered container.