Velma's caramel corn
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Brown sugar |
| ¼ | cup | White corn syrup |
| ½ | cup | Butter |
| ¼ | teaspoon | Cream of tartar |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| ½ | cup | Corn, popped |
| 1 | cup | Toasted chopped pecans |
Directions
"(This recipe) occupies a special place in my private recipe file not only because of its flavor, but also because it keeps so well. Once cool, and stored in an airtight container, such as an empty White Cat canister, it stays crisp and crunchy." - Carol Adkins, Pres. White Cat Put the brown sugar, corn syrup, butter, cream of tartar and salt in a heavy saucepan. Melt over medium heat and bring to a boil. Boil 5 minutes. Remove from heat and add the baking soda. Stir well. Pour over the popped corn and pecans. Stir well, put in a baking pan and bake at 250 degrees for 30 minutes, stirring occasionally. Pour onto buttered cookie sheets to cool. From: White Cat Popcorn recipe booklet Posted by: Debbie Carlson - Cooking Echo Submitted By DEBBIE CARLSON MSG#: 2264 Submitted By GAIL SHIPP On 06-19-95