The night before we left for Niagara Falls, I made batch of the most delicious caramel corn. Starting off your trip with a big bowl of buttery caramel corn is always great and highly recommended! We had the caramel corn eaten before we made it to the Falls. This is my mom’s recipe and it’s perfect! My mouth is watering just thinking about it. I might need to make some this weekend.
8 quarts popped popcorn (3 microwave bags)
2 cups brown sugar
2 sticks butter
½ cup white Karo
¼ teaspoon cream of tarter
½ teaspoon salt
1 teaspoon baking soda
Melt brown sugar, butter, Karo, cream of tartar and salt over low heat for 15 minutes. Turn the heat up to medium and boil for three minutes. Remove from heat and add baking soda. Stir until foaming stops. Pour over popped popcorn to coat the popcorn. Heat oven to 200 degrees and bake on two baking sheets for one hour stirring every 15 minutes.
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