You're gonna need some butter, brown sugar, white corn syrup, and a pinch of cream of tartar........
Oh yeah, and some popcorn would be helpful..........in the smaller bowl on the left I've mixed in some peanuts. The other bowl is just popcorn......
Bring your schtuff to a boil
Yeah, that's lookin' good.........boil it for 3 minutes
And then turn off the fire and add in 1 tsp of bakin' soda....it's is going to foam.......looks yummy no?
Now pour it over that bowl full of corn and mix it up........
And dump it out on a greased cookie sheet.........and pop it in the oven! You are going to stir it every 15 minutes and bake it for a total of 1 hour. Then you are going to need to eat it up, cuz it's guuuuud! Resist the temptation to overbake this yummy-ness. When you take it out of the oven it's gonna be chewy, but it will crisp right up as it cools.
Caramel Corn
- 2 sticks butter
- 1/2 cup white syrup
- 2 cups brown sugar
- pinch of cream of tartar
- 1tsp baking soda
Bring first 4 to boil, boil for 3 minutes. Add in 1 tsp baking soda. Stir (this will be very foamy)
Pour over 4 qts popped corn and mix well. Pour out onto greased cookie sheet. Bake for 1 hr at 250* Stirring every 15 minutes. Pour out on counter, cook, then break up and store in airtight container.
God Bless........
OOOOoooo Thank You, Thank You, Thank You for postin this recipe! Looks Yummy. Caramel popcorn is my favorite, I was just sayin the other night I NEEDED some, lol. I've never made hm kind but now I am as soon as I buy some cream of tartar... I dont even know what cream of tartar is, I've never bought or used it?
ReplyDeleteHey Jennifer! Let me know if you make it and how you like it. About cream of tartar........I don't know what it is either, but I use it in snickerdoodle cookies, and when whipping merangue for pies and such.........maybe I'll google it to see what it actually is! LOL
ReplyDeleteK......I searched and this is what I found out.
ReplyDelete"Cream of tartar is obtained when tartaric acid is half neutralized with potassium hydroxide, transforming it into a salt. Grapes are the only significant natural source of tartaric acid, and cream of tartar is obtained from sediment produced in the process of making wine. (The journal Nature reported some years ago that traces of calcium tartrate found in a pottery jar in the ruins of a village in northern Iran are evidence that wine was being made more than 7,000 years ago.)
Cream of tartar is best known in our kitchens for helping stabilize and give more volume to beaten egg whites. It is the acidic ingredient in some brands of baking powder. It is also used to produce a creamier texture in sugary desserts such as candy and frosting, because it inhibits the formation of crystals."
So evidently it keeps the caramel mixture from getting grainy! See, learn something new every day! ;) LOL
Looks Good!! May have to try this one!
ReplyDeletehmmm... I've only ever seen the store bought stuff which IMO is gross! So wish I could just reach through and try some of yours ;)... maybe I'll have to convince someone to make it for me.
ReplyDeleteoh yummy!!! I love caramel corn. But I hang my head in shame, I've always just gotten the store bought. So I don't know the awesomeness of the homemade kind!
ReplyDeletesigh. must. make. caramel corn. must.
ReplyDeleteOkay, we are going to make this as a treat when the kids come out for thanksgiving. '
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its a must!
Finally got some cream of tartar... gonna make some today.
ReplyDeleteOooo and thanks for the info on cream of tartar :)
ReplyDeleteI just put my 2 pans of caramel corn in the oven, I tried a gooey piece and Oooo my I love it already!
ReplyDeleteOooh goody!! I'm so glad you like it!! :0)
ReplyDeleteI found your blog in a link on Backyard Chickens...so glad I followed it! I have had a taste for caramel corn since I had some at a benefit...(and didnt win the basket with the recipe and the corn!)Yours is delicious and has made it into my recipe box. Thanks!
ReplyDelete