“I have lots of favorite recipes! Most of them have been collected from dear friends and family members, so the food is associated with loving memories.” -Charlotte Ekstrom
Stef’s Caramel Corn
Provided by Charlotte Ekstrom
6 quarts popped corn
1/2 cup Karo syrup
4 tsp cream of tartar
1 tsp baking soda
2 cups brown sugar
1 cup (2 sticks) butter
1/2 tsp salt
Bring brown sugar, Karo syrup, butter, cream of tartar, and salt to a boil and cook over low heat for 5 minutes. Remove from heat and add 1 tsp baking soda. (Beware, this becomes foamy). Pour over popped corn in a large roasting pan (disposable aluminum turkey roasting pans work great). Bake at 250 degrees for one hour, stirring every 15 minutes. Pour over waxed paper, spread out and let cool.
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