As most of you know, there are recipes to keep and others to try and then toss.
The winner of the winners for caramel corn came from an Orville Redenbacher recipe pamphlet.
I found it literally decades ago.
There is absolutely no reason to go scouting for another recipe cuz this one is unequivocally the best!
It's so buttery, sweet, and well, just delicious.
I make lots of it every Christmas and give it to guests in small holiday-themed plastic bags when they leave.
It's kind of a gift-from-the-hostess offering.
Trust me. If you love caramel corn, you will never need another recipe. Here's the recipe:
Sister Mabel’s Caramel Corn
2 cups light brown sugar, firmly packed
½ cup light corn syrup
½ pound Land of Lakes butter
¼ teaspoon cream of tartar
1 teaspoon salt
1 teaspoon baking soda
6 quarts of Orville Redenbacher’ Gourmet
In saucepan, combine brown sugar, corn syrup, butter, cream of tartar and salt. Bring to a boil, stirring over medium high heat. Stirring constantly, boil rapidly to hard ball stage (about 5 minutes or 260 degrees on a thermometer) .
Remove from heat.
Stir in baking soda quickly but thoroughly; pour at once over popcorn in large roasting or baking pan. Stir gently until all kernels are coated. Bake a t 200 degrees for 1 hour, stirring 2 or 3 times during baking. Turn out at once on wax paper; spread apart and allow to cool completely. Break apart; store in tightly covered container. Makes 6 quarts .
DO YOU LIKE CARAMEL CORN?