Mom’s Caramel Corn

caramel-cornThe state fair, the summer carnival, or old fashioned kettle corn at a fall festival. All of these are good, but none of them compare to my mom’s caramel corn. Homemade, slow-cooked and evenly coated, this caramel corn has the perfect combination of sweet and salty. I love the velvety finish of this corn that finishes with the excellent addition of crunch.

Placed in treat bags this also makes for the perfect edible Christmas gift. Consider your co-workers and a small gift exchange taken care of.

Mom’s Caramel Corn

  • 6 quarts of popped corn (using an air popper and no oil or salt)
  • 2 C of light brown sugar
  • 2 sticks butter
  • 1/2 C Light corn syrup
  • 1 t baking powder
  • 1 t vanilla extract

Pop the corn and set to the side. Melt the sticks of butter in a pan over medium high heat. Add the brown sugar and corn syrup. Bring to a boil for 5 minutes. Stir occasionally. Remove from heat and add baking soda and vanilla. Pour mixture over popped corn. Bake at 200 degrees F, stirring every 20 minutes.

Yield: 20 small bags

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