Homemade Caramel Corn
Recipe type: Snack
Total time: 
The perfect ratio of caramel to corn, this homemade caramel corn also makes a great edible gift packaged in a pretty bag or tin.
  • 1 cup unpopped popcorn kernels (makes about 20 cups when popped)
  • 1 cup butter
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • ½ cup corn syrup
  • ⅛ tsp cream of tartar
  • 1 tsp baking soda
  1. Spray large roasting pan thoroughly with baking spray or grease well with butter.
  2. Pop kernels, pick out any unpopped or hard bits, and transfer to roasting pan.
  3. In heavy saucepan with high sides, stir together butter, sugars, corn syrup, and cream of tartar. Stir over medium-high heat until butter is melted and sugar is dissolved, and bring to a boil while stirring.
  4. Reduce heat to medium/medium-low and boil for 5 minutes WITHOUT stirring (it will bubble up - hence the need for high sides on your pan!) While it's boiling, preheat oven to 200 degrees Fahrenheit.
  5. Remove from heat and quickly and thoroughly stir in baking soda.
  6. Pour sugar mixture evenly over popcorn in roasting pan, mixing well with a large spoon to distribute it evenly. Bake for 1 hour at 200 degrees, stirring every 10 minutes.
  7. Let cool at room temperature, stirring occasionally to break up any big lumps. Store in airtight container at room temperature for 3-4 weeks.
Recipe by Hidden Ponies at https://hiddenponies.com/2014/07/homemade-caramel-corn/