Post and photo credit: Gretchen Wakeman
I purchased this recipe almost 30 years ago at an Elementary Bake Sale. Along with all of the freshly prepared baked goods, my elementary school also sold recipes for a quarter to help with the fundraising.
My 25 cent purchase bought me a recipe that has become somewhat of a legacy in my family.
Even as a little girl I loved to bake. I became an expert at this recipe at a very young age. I had it memorized and could whip up a batch of Gooey Carmel Corn at any given family event. We looked forward to it at family movie night, birthday parties, or any event that called for a little sweet celebration.
The original recipe has since been lost, but I had written the instructions down on a plain notecard.
Recently, my mom found my hand written recipe tucked away in her cookbook. She smiled when she gave it back to me, “Remember when you used to make your Gooey Caramel Corn?”
To celebrate the return of Fall, I have already whipped up several batches to share with my two little girls. Without a doubt, this recipe will be in my family for years to come. Enjoy!
Gooey Caramel Corn
Makes 8 Cups
1 packed cup of brown sugar
1/2 cup of butter (one stick)
1/2 cup of light Karo syrup
1/8 teaspoon of salt
1/8 teaspoon of baking soda
Approx. 8 cups of popped popcorn
Prepare popcorn without butter or salt. Place popcorn in a large mixing bowl.
On stovetop combine brown sugar, butter, Karo syrup and salt. When mixture gets to a rapid boil add 1/8 teaspoon of baking soda and stir. (The baking soda will cause the mixture to expand and turn foamy)
Immediately pour the hot mixture over the popcorn. Fold in caramel until popcorn is well coated. I normally stop here. I love to eat it gooey and warm.
If you prefer Crunchy Caramel Corn and have the willpower to wait, you can bake it in a large roaster pan for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.
Thanks for taking the time to read my guest column. I hope you will try the Gooey (or Crunchy!) Caramel Corn.