Copper’s Caramel Corn

Caramel Corn is a great 4th of July treat!  We’re taking a BIG bowlful with us to the park later on.  My husband loves caramel corn, and this recipe in particular.  He has probably made it up for the family more times than I have. There are some simpler recipes around, but I don’t want to hear about them until you’ve tried this one.  Deal?

Use a good sized pan for the caramel on the stove as the mixture really expands when you stir in the baking soda!

COPPER’S CARAMEL CORN

6 quarts popped pop corn (carefully remove all unpopped kernels)
2 cups brown sugar, firmly packed
1 cup butter
1/2 cup light Karo syrup
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla

In a large saucepan combine brown sugar, butter, Karo syrup and salt. Cook until mixtures comes to a boil. Reduce heat and continue to cook over low heat for five minutes. Stir in baking soda and vanilla. Pour mixture over popped corn in a large roasting pan. Stir gently, but thoroughly, to combine. Place in oven for 1 hour at 250°, turning/stirring every 15 minutes. Spread on wax paper to cool. Store in an air tight container.

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3 comments to Copper’s Caramel Corn

  • “I know there are some simpler recipes around, but I don’t want to hear about them until you’ve tried this one. Deal?”

    That part shoulda been in BIG BOLD letters! Once they try it, they’re never going back to their old recipes!

  • Oh, Corin, I know it!! 

  • :goodjob:  I have a recipe that I’ve used for years.  My family loves it.  It’s almost like yours, but without the vanilla & salt and add a pinch of cream of tartar.  We don’t put it in the oven either.  I’ve added chocolate chips to it, cinnamon candies, peanuts, cashews and I can’t remember what else.  Of course none of the above was added all at one time.  We try a neat thing each time we have it.  🙂 

    Happy Independence Day! 

    Blessings,

    Regina