PrintWith ImageWithout ImageCandy CornAuthor: Penny HunterThe best, buttery caramel corn that tastes just like fall.Ingredients2 C butter2 C brown sugar½ C corn syrup1 tsp salt1 tsp baking soda7 quarts popped corn (best if popped in an air popper so it is ‘dry’)InstructionsMelt butter, sugar, syrup and salt in a heavy pan. Cook 5 minutes. Remove from heat. Stir in soda. Careful not to splash – this is HOT syrup.Pour over popped corn and toss.Spread out on two large baking sheets lined with Silpat. Place in an oven at 200 degrees. Stir the corn every 15 minutes for one hour.Let it cool. Place in airtight container. You can even freeze this tasty treat.Add ins: add to the corn before pouring over the syrup: macadamia nuts, coconut, dried fruit, peanuts.Notes:Recipe contributed by Penny HunterCheck out her article from our T+Co Online Magazine here.All rights reserved for The Treehouse + Cofall, october, candy corn, popcornDid you make this recipe?Tag @thetreehouseandco on instagram and hashtag it #T+CoRecipe
