Homemade caramel corn makes a great fun and frugal snack or dessert idea.
The recipe came from my husband’s grandmother and I have been making it for years.
When we got married she gave me her favorite cookbook. She told me some of her favorite recipes to make from it and she suggested that I try a few of them.
She said she really did not cook much anymore and she wanted me to have the cookbook. It was a church cookbook from a church they had attended at one point.
It is a large cookbook full of recipes. The kind of recipes that have been around for generations and that you often see at potluck and church dinners.
I still have the cookbook and treasure it because of who it came from.
I have tried a few of the recipes over the years, but the candy corn recipe is one that I have made for close to twenty years. It is my favorite recipe from the cookbook.
I make this caramel corn recipe several times a year. It is a must make for my family during the holidays.
Homemade Caramel Corn is not hard to make. It takes a little time and patience, but it is easy.
We enjoy making it for parties and New Years Eve. It also makes a great food gift to give away this time of year.
I have given containers full of this to my husband’s staff and everyone loves it.
Tips for making homemade Caramel Corn
It is easier to stir the hot caramel sauce into the popcorn if you have two people. It just makes it easier to get it well coated before the caramel hardens. You don’t have to have two people, but it does make it easier.
This recipe is easy, but if you have never made anything like it before I would suggest you 1/2 it the first time in order to get the idea about stirring all the sauce around.
Yes the caramel sauce bubbles up when you add the baking soda to it. It is supposed to do that.
Love caramel corn? Try my homemade chocolate caramel corn.
- 6 quarts of popped popcorn
- 2 cups brown sugar
- 1/2 cup corn syrup
- 1 cup butter
- 1/8 teaspoon cream of tarter
- 1/2 teaspoon baking soda
- Preheat oven to 200 degrees.
- Place popped popcorn into one very large bowl or pan or 2 medium to large bowls.
- In a pan bring the brown sugar, corn syrup, butter, and cream of tarter to a boil. Boil for 5 minutes.
- Stir in the baking soda quickly and remove from heat.
- Pour over popcorn and stir well. The caramel sauce should coat the popcorn.
- Spread onto 2 foil or baking mat lined baking sheets.
- Bake at 200 degrees for 30 minutes. Rotate the sheets around and stir the caramel corn and then bake 30 minutes more.
- This is not crisp when you first take it out. It will harden up some as it cools on the sheets.
- Break up and place in bowl and serve.