Caramel popcorn
 

YEARS ago we made caramel popcorn either out of the hard cover Betty Crocker or Better Homes and Garden cookbooks. I do recall it had Karo syrup in it. Would anyone by chance still have that cookbook lying around and could send the recipe?

My old Betty Crocker book says:

Popcorn Balls

1/2 C. sugar
1/4 C. margarine or butter
1/2 cup light corn syrup (Karo)
1/2 teaspon salt
Few drops food color (if desired)
8 Cups of popped popcorn

Heat all ingred.s except popcorn to simmering, in a Dutch oven over med-high heat, stirring constantly. Stir in popcorn and cook stirring constanty until popcorn is well covered, about 3 minutes. Cool slightly and roll into balls with wet hands. Set on waxed paper. Cool completely and wrap in plastic wrap or place each in a plastic bag.

For Caramel Popcorn Balls:
Substitute packed brown sugar for the white sugar, and use dark Karo instead of light. No food color.

Thanks sewbiz!

I used to make caramel corn every winter and I'd add sugar coated peanuts so it would be similar to Kracker jacks which I loved as a child. Haven't made it in a few years now but I remember I'd use my large roasting pan.

Found my book! Just needed a taller set of eyes! It was in a much too tall cabinet for me to even see, let alone reach!

Also reached out to sisters. One let me know she has mom’s cookbook from when we were kids. Has her name on the front and inside us kids would make comments next to the recipes we tried! I am super excited to go look at it!

anyways. You all have a great day!!!
Thanks!!!

I read that Karo changed the composition of the syrup in 2023 and a lot of cooks have had problems with it in recipes. Many complained that the brittle candy made did not turn out well at all.

My friend’s DIL asked her to make a batch of her famous candy. DIL furnished ingredients. The sugar was an “off” brand and she feels that’s why it was a flop.

Our family loves popcorn balls. I never use sugar or karo syrup. It is too crunchy, reminds me of crushed glass.
I use melted marshmallows, form the balls with buttered hands and place on wax paper, let them cool and store in plastic container with wax paper in between layers.
1/4 cup of butter OR margarine
40 jet puffed marshmallows
1/2 teaspoon of vanilla
COOK IN LARGE SAUCEPAN ON LOW HEAT, STIRRING CONSTANTLY until thoroughly melted.
POUR OVER 3 QUARTS (12 cups) OF POPPED CORN.
FORM INTO BALLS AND SET ON WAX PAPER,