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Lake Magazine
     November 15, 2017      #21-318 LK1
Sister Mabel Redenbacher's Caramel Corn

Orville Redenbacher....The very name is synonymous with popcorn. In 1979, Valparaiso, Ind., honored its favorite son with a festival to honor him and, of course, popcorn. 

  • Two bags popped Orville Redenbacher's Gourmet Butter Microwave popping corn, unpopped kernels discarded
  • Two cups light brown sugar, firmly packed
  • One-half cup light corn syrup
  • One-half pound butter
  • One-fourth teaspoon cream of tartar
  • One teaspoon baking soda
In a two-and-a-half quart saucepan, combine brown sugar, corn syrup, butter and cream of tartar. Bring to a boil, stirring over medium-high heat. Boil for about five minutes, then remove from heat. Stir in baking soda quickly and thoroughly. Place popcorn in large roasting or baking pan and pour mixture over popcorn, stirring gently until all kernels are coated. Bake at 200 degrees for one hour, stirring popcorn mixture several times in the process. Turn out at once on wax paper, spread apart and allow to cool completely. Break apart and store in tightly-covered container until ready to eat. 

Note: Add one-eighth teaspoon salt to recipe if using jar or packaged popcorn. 

Yield: Six quarts

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