Popcorn is one of the cheapest things at the market, so how come we keep coming across “artisan” caramel corn for $5, even $6 for a quart-sized bag? Fight back. Make your own caramel corn. You’ll get to eat it warm, and you’ll be a hero at home.
Caramel Corn
From “The Amish Cook at Home,” by Lovina Eicher with Kevin Williams. Makes about 2 gallons.
Ingredients
- 1 cup (2 sticks) margarine or butter
- 2 cups packed brown sugar
- 1/2 cup light corn syrup
- 1/2 teaspoon salt
- 1 tablespoon baking soda
- 2 gallons popped corn (from about 2 cups kernels)
Directions
Preheat oven to 250 degrees.
Combine the margarine or butter, brown sugar, corn syrup and salt in a small saucepan. Bring to a boil over high heat and cook for 5 minutes. Add the baking soda and stir hard. Put the popcorn in a roasting pan. Pour the hot sugar mixture over the popcorn and stir well. Bake, stirring every 10 minutes, until corn is completely coated and turns golden brown, 30 to 40 minutes.
