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Carmel Corn makes a wonderful Halloween treat and is easier to make than you might think. I make a couple of batches and serve in large black or orange bowls.

Its buttery taste will hook them all in and have them begging for more! This recipe uses white sugar instead of brown to let the taste buttery come through!

Carmel Corn Popcorn RecipeINGREDIENTS

14 cups popped popcorn 2 cups sugar (packed)
1 cup butter 1/2 cup light corn syrup
1 teaspoon salt 1 teaspoon baking soda


Combine the sugar, butter, corn syrup and salt in a saucepan and bring to a boil, stirring occasionally. Once it begins to boil, stop stirring for 5 minutes, or until mixture reaches 255 degrees on a candy thermometer. (You may have to adjust according to altitude and humidity). Remove from heat and stir in baking soda. The mixture will start to foam, so stir well until blended.

Make your popcorn ahead of time, pop the popcorn either in a hot air popper or microwave. Once you have popped the pop-corn, remove any un-popped kernels. Now place the popcorn in a large, buttered metal bowl.
Pour the hot mixture over the pop-corn and toss gently with well buttered forks to distribute evenly.

Spread onto 2 un-greased baking sheets and bake at 200 degrees for 1 hour, stirring every 15 minutes. if it starts to look too golden it may be time to take it out!

Oven temperatures vary not only with model but with altitude, so you'll have to adjust time accordingly.


Remove the caramel corm from the oven and allow to cool completely. Once cool, break it into clusters, and store in a tightly covered container. For a Halloween party, serve on on a large serving tray or in decorative bowls. If you are having a child's party, wrap some up in treat bags.Halloween Pumpkin