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    Oven Caramel Corn


    Source of Recipe


    Susan Boggs Latour

    Recipe Introduction


    Mother treated us to this oven-baked caramel corn; it didn’t last long.

    List of Ingredients




    2 cups light born sugar
    ½ cup Karo syrup
    2 sticks of margarine
    over 8 quarts of popped corn

    Recipe



    Boil for five minutes (or to firm ball stage of 248 degrees):
    2 cups light born sugar
    ½ cup Karo syrup
    2 sticks of margarine.
    Add:
    1 teaspoon cream of tartar
    1 teaspoon baking soda
    1 teaspoon salt

    Stir and pour over 8 quarts of popped corn (1 cup unpopped).

    Crease enamel dish with margarine. Put popped corn in and then pour caramel mixture over the corn. Stir until all grains are coated. Put in oven at 200 degrees for one hour. Stir often. Remove and toss onto wax paper to separate and cool.
 

 

 

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