Carol’s Caramel Corn | Life at Spring Meadows | Gardening Living Creating
The aroma of corn popping brings back childhood memories!
This is one of my family’s favorite recipes. While living in Minnesota, I met someone who became one of my closest friends while there and we have continued to enjoy our friendship through the years. She made this one cold, snowy night as together, with our husbands, we watched movies. Fond memories!
Adjust cooking times if needed; humid weather results in a stickier caramel corn.
7-8 quarts popped corn
1 cup brown sugar
1 tsp. vinegar
¼ cup dark corn syrup
1 stick butter
Mix above ingredients except popped corn in a microvave safe glass dish and cook on high in microwave. When mixture begins to boil, time for 2 minutes. Remove from microwave and add ½ tsp. baking soda. Stir well and pour over popped corn, stirring well to cover all of the popcorn. Place bag in microwave. Cook 1 ½ minutes x 3. After each 1 ½ minute, shake bag and turn to another position in microwave. After the third 1 ½ minute, remove from microwave and pour out onto waxed paper. Separate and let cool.
Adjust cooking times if needed; humid weather results in a stickier caramel corn.