Caramel Corn

“This recipe was given to me by Grandma Rachel’s sister Thelma when we lived at Red River. I always made a big container when we went to the Rodeo or camping etc. She told me that when she sent her son goody packages ( he was in Vietnam) she would use it to fill in.” – Grandma Lorene Johnson

Caramel Corn

  • 2 cups light brown sugar
  • 1/2 cup light corn syrup
  • 1 cup butter
  • 1/2 tsp soda
  • pinch of cream of tartar
  • dash of salt
  • popped corn (7-8 quarts)

  1. Mix brown sugar, corn syrup, and butter in heavy sauce pan.

  2. Bring to a boil and cook for 5 mins.

  3. Remove from heat, and add soda, cream of tartar, and salt.

  4. Immediately pour over popped corn. Do this as quickly as possible because the sugar mixture will harden.

  5. Mix lightly but thoroughly.

  6. Place in a large roaster and bake at 200 degrees for 1 hour.

  7. After the oven pour out of roaster right away before it starts to harden, onto wax paper, and separate grains.

  8. This recipe will fill 2 gallon size ziplocs.