Carmel Corn Recipe
This stuff is really good. I haven't made it in years, but I remember having to put it in a hugoid Tupperware container just to accomodate all the hands that were simultaneously reaching in. I had the idea that I could make up a batch and distribute it to our neighbors, who have been wonderful to us this year. Although now that I look at the ingredients I think I'm going to fall into a diabetic coma just making the stuff! LOL!
Carmel Corn
Ingredients:
6 quarts plain popped corn
3/4 tsp cream of tartar
2 cups brown sugar
2 sticks margarine or butter
1/2 cup dark corn syrup
dash salt
1 tsp baking soda
1 cup raw peanuts (optional)
In a large saucepan combine tartar, sugar, margarine, corn syrup, salt and peanuts. Melt together until boiling. Remove from heat, add soda and stir. It will foam. Pour over popcorn that has been laid out flat on jellyroll pans. Stir until all is coated. Bake at 250*F for 60 minutes, stirring every 15 minutes. Watch closely to make sure it doesn't get too brown. Remove from pans as soon as it's cool enough to handle. Store in an airtight container.