Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.
So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is OVEN CARAMEL CORN!!
If you’re like me, you don’t think about popcorn balls and caramel corn until it gets close to Halloween. It just seems to go down better with ghosts, ghouls and witches. 🙂 Today, I’m sharing my favorite caramel corn recipe. It’s easy to make right in your own oven, not to mention yummy. Consider making a double batch. It doesn’t last long!
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 108 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
OVEN CARAMEL CORN
[Makes 15 cups]
3-3/4 quarts (15 cups) popped corn
¼ cup light corn syrup
1 cup brown sugar (packed)
½ tsp. salt
½ cup butter
½ tsp. soda
Heat oven to 200 degrees. Divide popped corn between 2 ungreased baking pans, 13 x 9 x 2”. In large saucepan (to allow room for foaming), heat sugar, butter, corn syrup and salt, stirring occasionally, until bubbly around edges. Continue cooking over medium heat 5 minutes. Remove from heat, stir in soda until foamy. Pour on popped corn, stirring until corn is well coated. Bake 1 hour, stirring every 15 minutes. Turn out to waxed paper and let cool.
NOTE: For those of us who love nuts in our caramel corn, add 1 cup of your favorite.