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CARAMEL CORN

Carmel Corn makes a wonderful Halloween treat and is easier to make
than you might think. We make a couple of batches and serve in large
black and orange bowls.

Main Ingredients:
14 cups popped popcorn
2 cups brown sugar (packed)
1 cup butter
1/2 cup light corn syrup
1 teaspoon salt
1 teaspoon baking soda

Carmel Corn Preparation:

Once you have popped the pop-corn, remove any un popped kernels. Now
place the popcorn in a buttered metal bowl and place in a 200 degree
oven to keep warm.

Combine the brown sugar, butter, corn syrup and salt in a saucepan and
bring to a boil, stirring occasionally. Once it begins to boil, stop
stirring for 5 minutes, or until mixture reaches 255 degrees on candy
thermometer.

Remove from heat and add baking soda. The mixture will start to foam,
so stir well until blended. Pour the hot mixture over the pop-corn and
toss gently with well buttered forks to distribute evenly.

Spread onto 2 un greased baking sheets and bake at 200 degrees for 1
hour, stirring every 15 minutes.

Remove the Carmel corn from the oven and allow to cool completely.
Once cool, break it into clusters, and store in a tightly covered
container.

This recipe is from our Halloween recipes collection

Source: Sunday Dinner Newsletter
 

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