Caramel Popcorn
Prep Time
15m
Bake Time
1h
Yields
3 gallon-size plastic bagsAbout this Recipe
Indulge in the perfect blend of crunchy and sweet with this irresistible caramel popcorn, an ideal snack for movie nights or festive gatherings.
Caramel Popcorn
Prep Time
15mBake Time
1hYields
3 gallon-size plastic bagsAbout this Recipe
Indulge in the perfect blend of crunchy and sweet with this irresistible caramel popcorn, an ideal snack for movie nights or festive gatherings.
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.
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Caramel Popcorn
Prep Time
15mBake Time
1hYields
3 gallon-size plastic bagsAbout this Recipe
Indulge in the perfect blend of crunchy and sweet with this irresistible caramel popcorn, an ideal snack for movie nights or festive gatherings.
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.