Caramel Corn

Oven Made Caramel Corn

Tiffany O'Sheal

5 to 6 qt. popped corn

2 c. brown sugar
1 c. butter or margarine (I usually use a little less)
1/2 c. light corn syrup
1/2 tsp. salt
1/2 tsp. baking soda


Preheat oven to 225 degrees. Spread freshly popped corn in a large, shallow sheet pan (jelly roll pans work great). Combine butter, brown sugar, corn syrup, and salt into a 2 quart saucepan. Place over medium heat, stirring until sugar dissolves. Continue to boil to the firm-ball stage (about 248 degrees) (about 5-10 min). Remove from heat and stir in baking soda. Syrup will foam. Pour hot caramel mixture over popped corn in a fine stream. Stir to mix well. Put mixture in oven for about 45-60 minutes, stirring every 15 minutes until you are able to coat most of the popcorn. Cool and serve or store.