One of my favorite things about fall is my mom’s caramel corn. She’s known for it around these parts, so when she busts out the ingredients and word gets leaked that Mandy is making caramel corn, the (not-so-subtle) requests start pouring in!
I’ve talked her into sharing her tried-and-true recipe with us … I just hope she doesn’t think this gets her out of making it for me! Ha!
Mama’s Caramel Corn Recipe
Set oven to 250*
7 quarts popped corn
2 cups light brown sugar
2 sticks butter
1/2 tsp cream of tartar
1/2 c white syrup (like Karo)
1 tsp baking soda
Boil the sugar, butter, cream of tartar, and syrup together for 5 minutes. Remove from stove and then mix in the baking soda.
Pour over the popped corn. Stir until well-coated.
Bake at 250* for 45 minutes, stirring every 15 minutes.
Lucky Number Eleven Release