If you’re looking for a sweet snack that’s both chewy and crunchy, try this recipe. It calls for just a handful of ingredients, so it’s a snap to prepare. And it disappears just as quickly.—Sue Ross, Casa Grande, Arizona
- 1 cup butter, cubed
- 1 cup packed brown sugar
- 18 large marshmallows
- 10 cups air-popped popcorn
- In a large heavy saucepan, combine the butter, brown sugar and marshmallows. Cook and stir until butter is melted and mixture is smooth. Pour over popcorn; toss to coat.
- Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 25 minutes, stirring every 10 minutes. Remove from pan and place on waxed paper to cool. Store in an airtight container. Yield: 2-1/4 quarts.
Originally published as Sue's Caramel Corn in The Taste of Home Cookbook 2009
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