Oven Baked Caramel Corn > Trinity Lutheran Church and School of Freistadt

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Friday, November 11, 2005

Oven Baked Caramel Corn
By Maralea DeDecker @ 9:12 AM

2 cups brown sugar (packed)
1 cup butter
1/2 cup dark corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
5 quarts popped corn (or 1 cup unpopped)
8 oz can salted peanuts

Pop corn and keep warm in two shallow pans (however, I recommend using one large roasting pan versus cookie sheets) in 250 degree oven. Combine sugar, butter, syrup and salt in sauce pan on stovetop. Bring to a boil slowly and boil for 5 minutes. Remove from heat and stir in baking soda. Pour immediately over popped corn and nuts and mix well. Place back in oven and bake for 1 hour, stirring every 15 minutes.
Let cool and break up. Store in container. Freezes well.

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