Oven-made Carmel Corn


  • 5 qts popped corn
  • 1 C butter
  • 2 C brown sugar, firmly packed
  • 1/2 C light corn syrup
  • 1 tsp salt
  • 1/2 tsp baking soda


  • Spread freshly popped corn in a large, shallow sheet pan.
  • Put it in a slow oven (250°) to keep warm and crisp.
  • Combine butter, brown sugar, corn syrup, and salt in 2 QT heavy saucepan.
  • Place on medium heat, stirring until sugar dissolves.
  • Continue to boil to the firm ball stage (248°), about 5 minutes.
  • Remove from heat and stir in baking soda. Syrup will foam.
  • Take popped corn from oven and pour hot carmel mixture over it in a fine stream.
  • Stir to mix well.
  • Return to oven for 45-50 minutes, stirring every 15 minutes.
  • Cool.

Category: Appetizers