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Carmel Corn

Matt Schwennesen
Author
Matt Schwennesen
Ph.D. Student and Tabletop Gaming Enthusiast
Table of Contents

Ingredients
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  • 6 quarts popped corn
  • 2 sticks butter
  • 2 cups brown sugar
  • 1/2 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/2 cup white corn syrup

Directions
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  1. Put popped corn in large greased roasting pan, then bake for 45 minutes at 250 F.
  2. In a separate sauce pan, combine butter, brown sugar, corn syrup and cream of tartar.
  3. Over medium heat mix well as it comes to a gentle rolling boil for 5 minutes without stirring. Add the baking soda.
  4. Remove from heat and stir as mixture changes color and gets frothy.
  5. Pour over popped corn and mix until kernels are well coated.
  6. Peanuts can optionally be added to the popcorn.
  7. Return popcorn to oven for another 45 minutes at 250 F, stirring occasionally.