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Friday, April 29, 2016

Caramel Corn

How to make Caramel Corn Recipe - "Peanuts, popcorn, crackerjack and jelly-apple, won'tcha buy from me?" Caramel corn, before it was named Crackerjack was sold at the 1893 Chicago Exposition.

Makes 6 quarts

6 quarts popped corn
2 cups packed brown sugar
1 cup butter
1/2 cup light corn syrup
1 teaspoon baking soda

Grease 2 large jelly-roll pans. Put popcorn in a large bowl or dishpan. In a medium-sized saucepan, combine brown sugar, butter and syrup. Bring to a boil; boil 8 minutes.

Remove from heat and add baking soda. Pour sugar mixture over popcorn, mixing well.

Divide mixture between 2 greased pans. Bake at 200F (95C) 1 hour, stirring every 15 minutes.
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