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Caramel Corn

Sara Abbott

12/11/2020

Last week I wrote about how my family gets together for a Cookie Bake. Several past and future guests reached out and asked for the recipe for my cousin Tabitha's Famous Carmel Corn. I asked her and she gave it to me! I didn't think she would because she has been known to keep her secrets to herself. The recipe is from an old cook book. It's wrinkled and looking pretty well used!

Caramel Corn

Preheat oven to 250 degrees

Combine in saucepan and bring to a boil. Start timing when it first begins to bubble and boil 5 minutes. Add 1/2 tsp baking soda and pour over 15 cups of popped corn. Mix and put in shallow cookie sheet. Bake in 250 degree oven for 1 hour.

A little hint- I know that Tab pulls it out of the oven and stirs it around it occasionally. She makes bags and bags of it over the holiday season!

USE CAUTION: Once you start eating it, it's really hard to stop!