Every Christmas I make a big batch of Carmel corn and to be honest---it is usually gone before I can share it with my family and friends. I have started to make Carmel corn for my Halloween party as well and it is usually the first thing to go on my buffet table... This stuff is sooo good.
So, I am going to share with you my super, duper, amazingly easy Carmel corn recipe. You may want to double it because once you start eating it, you can't stop, and you want to have enough to share with friends.
2 cups light brown sugar, firmly packed
1/2 cup light corn syrup
1/2 lb unsalted butter
1/4 tsp cream of tartar
scant tsp salt
1 tsp baking soda
6 qts freshly popped popcorn
1 disposable large aluminum roasting pan
Preheat oven to 200 degrees
Place 6 qts popped popcorn in greased aluminum pan and set aside
Meanwhile, in large, heavy, dutch oven type pan combine sugar, corn syrup, butter, cream of tartar and salt. Heat over medium-high heat until boiling-stirring frequently
When mixture reaches 260 degrees remove it from heat and quickly stir in baking soda--the mixture will bubble up substantially---hence the large pan.
Pour mixture at once over popped popcorn. Stir popcorn until mixture until it is evenly coated. Bake popcorn in oven for 1 hour, stirring every 20 minutes.
Let popcorn cool and enjoy. Carmel corn can be stored in airtight container for 1 week.
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