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Gramoo’s Carmel Corn Recipe

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This recipe for Gramoo’s Carmel Corn is from Friends & Family of the Mattawa Area, 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 cube butter
1 cup brown sugar
⅓ cup Karo syrup
Large bowl of popcorn
Directions:
Directions:
Pop a big bowl of popcorn and lay a couple sheets of waxed paper on the counter or a cookie sheet. Add the butter to a heavy bottom sauce pan and when it starts to melt add the Karo syrup and brown sugar. Cook this over medium to medium-high heat until it starts to bubble light and foamy. Cook the caramel until it reaches soft ball stage (about 235 degrees if you want to be technical). If you don’t have a candy thermometer you can test the soft ball stage by putting a drop of the caramel in a bowl of cold water. It should form a soft ball. Pour the caramel over the bowl of popped corn and carefully stir it up and spread it out on wax paper to set. Tip: I use a wooden spoon to stir it so the sugar doesn’t react with the metal spoon.
Personal Notes:
Personal Notes:
Editor's Note: By the way, Gramoo is Rachel’s mom, Cathy Oliver. Cathy moved to the local area in the early 1980s when Mattawa was a very small town. Those were the days when we'd all have a community dinner at the school to celebrate Thanksgiving. She came with Rachel and had her other three children, Noah, Lars and Andrew, after she moved here. She and her kids are a wonderful addition to the area.

 

 

 

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