Velma’s Caramel Corn

THIS POST MAY CONTAIN AFFILIATE LINKS. FULL DISCLOSURE HERE
4 (80%) 25 vote[s]

Velma’s Caramel Popcorn

(This recipe) occupies a special place in my private recipe file not only because of its flavor, but also because it keeps so well. Once cool, and stored in an airtight container, such as an empty White Cat canister, it stays crisp and crunchy.” – Carol Adkins, Pres. White Cat

1 cup brown sugar
1/4 cup white corn syrup
1/2 cup butter
1/4 tsp. cream of tartar
1/4 tsp. salt
1/2 tsp. baking soda
1/2 cup corn, popped
1 cup toasted chopped pecans

Put the brown sugar, corn syrup, butter, cream of tartar and salt in a heavy saucepan. Melt over medium heat and bring to a boil. Boil 5 minutes. Remove from heat and add the baking soda. Stir well. Pour over the popped corn and pecans. Stir well, put in a baking pan and bake at 250 degrees for 30 minutes, stirring occasionally. Pour onto buttered cookie sheets to cool.

From: White Cat Popcorn recipe booklet

THIS POST MAY CONTAIN AFFILIATE LINKS. FULL DISCLOSURE HERE
About Liss 4003 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

Be the first to comment

Leave a Reply

Your email address will not be published.


*