Caramel Corn: The Best Caramel Corn Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Caramel Corn

Serves: 15

Serving Size: 1 cup
Batch Size: about 15 cups corn
This confection was hardly an overnight success. Known as "popcorn candy," it was sold from an outdoor popcorn stand for twenty years before it took off at the 1893 World's Fair in Chicago. Early recipes used that staple from colonial days, molasses, but the irresistible combination of butter and sugar made the caramel the more popular formula.

Print this Recipe

   3 3/4 quarts (15 cups) popped corn
   1 cup packed brown sugar
   1/2 cup margarine or butter
   1/4 cup light corn syrup
   1/2 teaspoon salt
   1/2 teaspoon baking soda

Get 150 more recipes like this for ONLY $1

Caramel Corn is from the Cook'n Best-Loved Recipes collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

1. Heat oven to 200°. Divide popped corn between 2 ungreased rectangular pans, 13 x 9 x 2 inches.

2. Heat brown sugar, margarine, corn syrup and salt, stirring occasionally, in saucepan until bubbly around edge. Cook over medium heat 5 minutes; remove from heat.

3. Stir in baking soda until foamy. Pour over popped corn, stirring until corn is well coated. Bake 1 hour, stirring every 15 minutes.

1 CUP SERVING: Calories 155 (Calories from Fat 55); Fat 6g (Saturated 4g); Cholesterol 15mg; Sodium 170mg; Carbohydrates 25g (Dietary Fiber 1g); Protein 1g.

From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us