For years I've taken this snack to our church retreat in two containers—one for each night—so it doesn't all disappear the first night. Other church members tell us that if we can't attend, we should just send the caramel corn. —Nancy Breen, Canastota, New York
Featured In: Holiday Popcorn
VERIFIED BY Taste of Home Test Kitchen
- 12 quarts plain popped popcorn
- 1 pound peanuts
- 2 cups butter or margarine
- 2 pounds brown sugar
- 1/2 cup dark corn syrup
- 1/2 cup molasses
- Place popcorn in two large bowls. Mix 1/2 pound nuts into each bowl. In a 5-qt. saucepan, combine remaining ingredients. Bring to a boil over medium heat; boil and stir for 5 minutes. Pour half of syrup over each bowl of popcorn and stir to coat. Turn coated popcorn into a large roasting pan. Bake at 250° for 1 hour. Remove from the oven and break apart while warm. Cool. Store in airtight containers. Yield: 48 servings ( 1 cup per serving).
Originally published as Caramel Corn in Taste of Home February/March 1994, p64
Reviews forCaramel Corn
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Sep. 27, 2010
"If you are like my family and can't eat corn syrup you can substitute it with a simple syrup."