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My popcorn addiction has struck again.  Rather than craving a plain bowl of lightly salted, pan-popped corn, I decided to go all out and make caramel corn.  It’s a longtime family favorite that’s so, so tasty.

If you need directions on how to pop the corn on the stove, help is here.


How To Make:

2 cups brown sugar
2 sticks butter
1/2 teaspoon cream of tarter
1/2 cup light corn syrup
1 teaspoon baking soda


Bring ingredients (except the baking soda) slowly to a boil and boil hard for five minutes.  Remove from heat and mix in the baking soda, stirring well (the mixture will puff out of the pan if it’s not large enough).


Pour over six quarts of popped, lightly salted popcorn.  Mix caramel over popcorn.  Place in oven (230 to 240F) for 45 minutes, stirring every fifteen minutes.

When done, allow to cool and break into smaller pieces and do your best to share.


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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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