Miracle Caramel Corn

Serves: 5
Total Calories: 542


2 gallons popped corn (1 cup unpopped)
1 stick butter
2 cups brown sugar
1/2 cup white corn syrup
1 tablespoon water
1 pinch baking soda


In large double-strength grocery bag (or 2 bags, one inside the other), place popped corn. Bag should be about 1/3 full. Roll down edges of bag to the inside about 2 inches. Melt butter in saucepan. Add brown sugar, corn syrup, and water. Mix and place on medium heat. Stir constantly and bring to a hard boil. Add pinch of soda, remove immediately from heat, and pour syrup over popped corn in bag. Close bag at top, carefully shake, then knead the bag with both hands, over and over until the corn is well coated with syrup. The bag will get soggy, but if sturdy, should last.

Like magic, the corn will be thoroughly coated. Form into balls or leave in clusters. Serve immediately or place in containers for storage. May be frozen for several weeks, if desired.

Fun Fact: During the summer of 1848, a flock of California gulls descended upon, and for two weeks, ate the Rocky Mountain crickets that were destroying the crops of the early Latter-day Saints in the Salt Lake Valley. The Seagull Monument located on Temple Square in Salt Lake City, Utah, stands as a memorial to the gulls. Designed and created by Mahonri M. Young, a grandson of Brigham Young, the monument was dedicated on October 1, 1913. The California gull was selected as the state bird of Utah by the legislature in 1955.

Nutritional Facts:

Serves: 5
Total Calories: 542
Calories from Fat: 160

This Miracle Caramel Corn recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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