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Hulless Caramel Corn from Mary Stuedemann Recipe

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This recipe for Hulless Caramel Corn from Mary Stuedemann is from The Nickel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 8 oz. bag Old Dutch Puffed Popcorn Curls or Geiser Hulless Popped Corn
Pour popcorn in large roasting pan.
Caramel Sauce:
1/2 lb. butter - not margarine for best result
1 C. brown sugar
1/2 C. light corn syrup

To be added later: 1 tsp. baking soda
Directions:
Directions:
Preheat oven to 250º.

In a 2 quart sauce pan, cook the ingredients to a boil. Boil for 2 minutes (slow boil) and add 1 tsp. baking soda. This will cause the mixture to foam.
Pour caramel mixture over corn curls and stir until mixed and thoroughly coated. Place in over for 45 minutes, stirring every 15 minutes. Remove from oven and pour on parchment paper or waxed paper to cool. Break apart when cooled and keep in airtight container.

 

 

 

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