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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Carmel Popcorn Recipe

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This recipe for Carmel Popcorn is from The Hagood 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:  
2 sticks butter
½ cup white corn syrup
2 cups brown sugar, packed
¼ t. cream of tartar
1 t. baking soda
1 t. salt
6 - 7 quarts of popped corn or as much as desired.
Directions:
Directions:
Preheat oven to 200º.

Mix butter, syrup, and brown sugar together in a sauce pan.

Bring to a boil and cook for 6 minutes, stirring constantly.

Remove from the stove and add cream of tartar, baking soda and salt.

Stir until foaming. Put the previously popped corn in a bowl and pour the mixture over it and mix well.

Spread mixture on a cookie sheet and bake at 200º for 1 hour.

Occasionally stir or turn mixture over so that it bakes evenly.

Remove from the oven and once it cools enough to handle, make into small popcorn balls. You may want to wear plastic gloves so the mixture does not stick to your hands.
Number Of Servings:
Number Of Servings:
Varies according to the size of the balls.
Preparation Time:
Preparation Time:
1 hour and half.
Personal Notes:
Personal Notes:
Make the balls all about the same size. From experience, you will learn how much corn to pop. Make sure you use only quality popcorn. Before adding mixture to popcorn remove any kernels not popped completely which could be hard on the teeth.

 

 

 

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