delectable caramel corn.

as I was sweeping the internet I wondered upon a deliciously wonderful recipe of buttery popped corn. let me tell you, it is the best caramel goodness you will ever eat.


… and if you think the treat will last more than one night, you’re wrong. my family and I devoured it in mere hours. and we all concluded that it’s the best caramel corn we’ve ever eaten.

the hardest part of the process was popping the popcorn because I was using a 25 year-old electric air popper… but luckily the kernels still turned out good.

after the popcorn is spread onto the baking sheets, all you need to do is mix all the ingredients together except the baking soda which is incorporated after…

once it comes to a boil, keep it there for 5 minutes and then remove from the heat

after a few more steps… what do ya know, you have golden caramel corn!
I hope you enjoyed my first food post and try it out yourself. you won’t be disappointed! love all. love Madeline.
here’s the recipe…


10 cups (100g) air-popped popcorn*
1 cup (200g) light brown sugar
1/4 cup (80g) light corn syrup
1/2 cup (115g) unsalted butter
1/8 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon baking soda

Preheat the oven to 200F degrees. Spread the popcorn out onto 2 large baking sheets. Set aside.

Combine the sugar, corn syrup, butter, cream of tartar, and salt in a medium saucepan over a medium-high heat. Stir constantly and bring to a boil for about 5 minutes. Remove from the heat and quickly stir in the baking soda. Pour the caramel over the popcorn and stir gently until all the kernels are coated.

Bake for 1 hour, stirring every 20 minutes. Allow to cool on the pan and break apart large clusters if desired. Cover the popcorn tightly once cooled; it will stay fresh for up to 2 weeks.

i found it on Sally’s Baking Addiction where she has many other great recipes also! if you want to read her blog post on the caramel corn here it is…

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