We made one of Grandma’s most awesome Christmastime treats – Caramel Corn. I had forgotten how good it is, and I’m glad we didn’t make it any sooner. It’s better than anything I’ve tasted. It’s worth the effort because once you pop this Caramel Corn, you can’t stop!

Below is the recipe with some of our notes added.

Caramel Corn

Recipe by Sue Walsh (Grandma’s former coworker)

• 8 quarts 7.5 L of popped popcorn
• 2 cups 400 mL brown sugar (packed tightly)
• 2 sticks 200 mL margarine
• 1/2 cup 100 mL light corn syrup
• 1 teaspoon 5.8 mL salt
• 1 teaspoon 5.8 mL baking soda

Place the popped corn in a big shallow pan and put it into the oven. Turn the oven on to 200°F 95 C .

Put brown sugar, margarine, light corn syrup and salt in a pot and bring to a boil over medium heat, stirring constantly. When it starts boiling, set timer for five minutes, and let it boil while continuing to stir. Reduce heat if necessary.

***Make sure you have the baking soda measured by now.
***When the five minutes are almost up, get the corn out from the oven.

• Remove pot from heat, add the baking soda and stir well. Be careful, the bubbly mixture will rise!
• Drizzle over corn, gently stir the corn to coat as much of the corn as possible.
• Put it back into the oven for a total of one hour, taking it out every 15 minutes to stir (stir gently and try to coat all corn with the caramel and to break up any unreasonably huge chunks).
• Spread thinly on parchment or clean surface to cool completely.
• Stuff your face and store the rest in an airtight container. (Not in Sue Walsh’s original instructions.)