Carmel Corn makes a wonderful Halloween
treat and is easier to make than you might think. We make a couple of batches and serve in
large black and orange bowls.
Carmel Corn Preparation:
Once you have popped the popcorn, remove any unpopped kernels. Now place the popcorn in a buttered metal bowl and place in a 200 degree
oven to keep warm.
Combine the brown sugar, butter, corn syrup
and salt in a saucepan and bring to a boil, stirring occasionally. Once it begins to boil,
stop stirring for 5 minutes, or until mixture reaches 255 degrees on a candy thermometer.
Remove from heat and add baking soda. The
mixture will start to foam, so stir well until blended. Pour the hot mixture over the
pop-corn and toss gently with well buttered forks to distribute evenly.
Spread onto 2 ungreased baking sheets and
bake at 200 degrees for 1 hour, stirring every 15 minutes.
Remove the caramel corm from the oven and
allow to cool completely. Once cool, break it into clusters, and store in a tightly
Yield: 6 servings
1/2 c Molasses
1/2 c Corn syrup
1 1/2 Cubes butter (3/4 cup)
8 c Popped popcorn (measure after popping)
Cook 1/2 cup molasses with corn syrup until thermometer reaches hard crack stage, about
270 degrees. Stir in butter and salt. Have the popcorn in a bowl. Slowly stir in the
mixture with a wooden spoon. Coat all the popcorn. IMPORTANT! Butter your hands lightly
and shape the popcorn into balls. Make them the size you want. Set them on wax paper and
let them harden. Wrap the ones you don't eat with wax paper. (To make these Bloody Popcorn
Balls, add a bit of red food color paste to the corn syrup mixture, it will give it a
reddish tint. Tint to desired color)