Name: Caramel Corn
Ingredients: 2 cup brown sugar; 0.5 cup use a smaller quantity and mix in molasses to make the 1/2 cup light corn syrup; 2 stick butter or margarine; 0.5 tsp baking soda; pinch cream of tartar; dash salt; 8 quart approx; use less for more caramel-covered corn popped popcorn

Sandwiches And Snacks

7 ingredients

Print 3″×5″ card Print 4″×6″ card

Ingredients

2 cup brown sugar
½ cup use a smaller quantity and mix in molasses to make the 1/2 cup light corn syrup
2 stick butter or margarine
½ tsp baking soda
pinch cream of tartar
dash salt
8 quart approx; use less for more caramel-covered corn popped popcorn

Method

Combine the brown sugar, corn syrup and butter. Bring to a boil for 5 minutes.
Add to the hot mixture: 1/2 teaspoon baking soda, a pinch of cream of tartar and a dash of salt. The mixture will foam up.
Immediately stir up and pour over approximately 8 quarts popcorn. (Use less popcorn and it makes more caramel-covered corn for better taste.)
Place in the oven at 225 degrees for 45-60 minutes.

Notes

Recipe from Val Neilson.

Original card

The recipe above was transcribed from this scan of Vera’s original card.