Caramel Corn at Christmas Time

Hi everybody!

Today, I'm going to share a very special recipe with you. It's for my signature Christmas caramel corn.

 Now this has been a staple around our house for decades. I got the recipe from "The Popping Corn Book" by Orville Redenbacher. It's not a book, really, it's a thick pamphlet dated 1975.

I hope ol' Orville won't mind my sharing the recipe with readers. After all, you each deserve to make something wonderful, too.

Here are photos and the recipe will be at the end of the post, okay?

I make TONS of this before the holiday rush hits and store it in lidded tin containers. It's fabulous and it makes terrific hostess gifts.

Check out the containers at the top of this post. You can place a popcorn-filled plastic bag inside the decorative container. Beautiful!

Once you put a bowl on the table, forget it. There won't be a kernel left in a couple of hours. It's that yummified.

Okay, here come the recipe:

Sister Mabel's Caramel Corn

2 cups light brown sugar, firmly packed
1/2 cup light corn syrup
1/2 pound margarine or butter (I use BUTTER ONLY)
1/4 teaspoon cream of tartar
1 teaspoon salt
1 teaspoon baking soda

6 qts. popped Orville Redenbacher's Gourmet Popping Corn

                        (two batches)

In 2 and 1/2 quart saucepan, combine brown sugar, corn syrup, butter, cream of tartar, and salt. Bring to boil, stirring over medium high heat. Stirring constantly, boil rapidly to hard ball stage , 260 degrees

 (about 5 minutes).

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 at 200 degree for one hour, stirring two or three 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. 

Early Merry Christmas!