Caramel Popcorn

This is a Heritage Recipe

Heritage recipes are culinary treasures passed down through generations, capturing the warmth of family. These time-honored dishes from our bakers are a delicious way to connect with our roots and uphold traditions.

“This recipe is a tradition in our family during sugar beet harvest time. My father-in-law would stop work for a while to have a quiet caramel popcorn chat with me.”

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Ingredients

1 cup margarine
½ cup light corn syrup
2 cups firmly packed light brown Imperial Sugar
¼ teaspoon cream of tartar
1 teaspoon salt
1 teaspoon baking soda
6–7 quarts popcorn
½–1 pound salted peanuts (optional)

Instructions

Lightly grease 2 jelly roll pans (12 x 17 x 1”).
Mix margarine, syrup and brown sugar in a 3-quart pot. Bring to a boil and boil for 6 minutes, stirring once. Take off heat and add cream of tartar, salt and baking soda. (Have soda, salt and cream of tartar measured ahead of time in a small cup so you can throw it all in at once.) With a long spoon, mix this until foamy.
Pour mixture on popcorn. Mix well and spread on jelly roll pans.
Bake for 1 hour in 200°F degree oven. Stir once halfway through baking and again when you remove it from oven. Cool and store.

Hint: Mixture can also be made into popcorn balls if desired.