Homemade Caramel Corn

Welcome back to the All Things Southern kitchen, friends! Chances are your team has a big game this weekend. Whether you plan to tailgate on site, or host a pregame or postgame party at your house, or just chill with your sweetheart, you need a special treat to whip up for munching and I, your happy hostess, have just the right one! It’s my Homemade Caramel Corn! Also, known as Crack Corn around this place. It’s that good and that addicitive—it’s also in the new Hungry is a Mighty Fine Sauce, storytelling cookbook. I hope you’ve gotten yours! Miss Kay Robertson says the cookbook makes her “happy, happy, happy!” That’s a direct quote that blesses me, too! Here, let me show you how easy it is to make my Homemade Caramel Corn for your bunch!



4 quarts popped corn
2 cups dry roasted nuts
1¼ cup sugar
2/3 cup butter
2/3 cup dark corn syrup
1 and ½ teaspoons vanilla

The first thing I’ve done is pop up four quarts of popcorn in the microwave. That’s four quarts (or 16 cups) of already popped corn! That’s very important.  And now that we have that straight, we’ll pour our popcorn in a 9×13 metal pan, toss it with two cups of your favorite roasted nuts and set it aside!

Meanwhile, over here on the stove, I’ve got my sugar mixture boiling. It’s two-thirds cup of butter, two-thirds cup of dark corn syrup and one and a fourth cup of sugar. When it reaches 260 degrees on my candy thermometer I’ll pour it over my popcorn and nuts and slide the whole pan in a 250 degree oven for about an hour. Don’t forget to stir it occasionally. Let it cool, break it apart and store it in a tight container! That’s good eating…from the All Things Southern kitchen.


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