Caramel Corn

Caramel Corn

A vintage handwritten recipe for Classic Caramel Corn


2 cups brown sugar
1/2 cup white Karo syrup
2 sticks Oleo
1/4 teaspoon Cream of Tartar

1 teaspoon baking soda

7 quarts freshly popped corn


Combine brown sugar, Karo syrup, oleo, and Cream of Tartar and boil for five minutes. Remove from the stove and add 1 teaspoon soda. Pour over 7 quarts freshly popped popcorn in a large roaster; stir well. Place in a 250-degree oven and bake for 45 minutes, stirring every 15 minutes.


Note: Recipe from Erma/Emma O'neal, 1981

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