Happy Halloween Bachelors! Who’s ready for some hot pumpkin carving? I’ve got a big gourd with your face all over it! In honor of this spooky holiday, I’m making spooky caramel corn. My caramel corn and I have a lot in common; we’re both sweet and we both wanna get stuck in your teeth! Wanna bob for apples? In my womb? Make me a mommy. Please.
1/2 cup butter
1/2 tsp cream of tartar
1 cup packed brown sugar
3/4 tsp baking soda
1/4 cup light corn syrup
3 quarts popped corn
1/2 tsp salt
In a spooky 1/2 quart saucepan, melt butter, stir in brown sugar, corn syrup, salt and cream of tartar.
Bring mixture to a boil, stirring for a scary 5 minutes.
Remove from heat, stir in the baking soda till the foam stops.
In large buttered roasting pan gradually pour the extremely hot syrup over the popped corn, mixing well.
Bake, uncovered in 200 degree oven for 1 hour, stirring after 15 minutes.
Remove and cool, Loosen with spatula and break into spooky pieces.
Store in tightly covered container!