Baked Caramel Corn

Eons ago, I found one of those “collection” cookbooks from some ladies’ group at the library book sale. Those were the days when I was a cookbook-collector-aholic. As with most cookbooks, there were a few recipes in there that I used and incorporated into our routine, but over the years I accumulated more cookbooks than I (or anyone else) needed or had room for. 

But this recipe has always been a favorite! Not really a candy, not really a dessert, and definitely not just for holidays! 

The recipe says “or margarine”, but you should know by now that margarine does not get past my door under any circumstances. BUTTER only!!

Try something different and substitute Golden Syrup (aka treacle) for the corn syrup. And take a few minutes to sort out the un-popped kernels before mixing in your popped corn… no one needs a broken tooth.

Baked Caramel Corn

If you’re feeling really ambitious (or can’t find Lyle’s Golden Syrup in your store), try your hand at making your own Golden Syrup!


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