Here’s our first contribution to our new Recipe page. This is the recipe for the Holiday Caramel Corn presented by Mary Nesset at our Christmas party in December. Enjoy!

If you would like to contribute your own recipe, please send it to our webmaster
SMUG's own member, Art Lewis, provides us with a link to his Listen to the Mrs. radio program on WSGW, where you can get even more recipes.

Oven Caramel Corn

Prep: 25 minutes; Bake: 1 hour
About 15 cups caramel corn

15 cups popped popcorn (about 2/3 cup unpopped)
1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda

Heat oven to 200. Divide popcorn between 2 ungreased retangular pans, 13x9x2 inches. Heat brown sugar, butter, corn syrup and salt in 3-quart saucepan over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat. Stir in baking soda.

Pour mixture over popcorn; stir until well coated. Bake 1 hour, stirring every 15 mintues.

New Twist

Surprise your family and those on your gift list with some new flavor twists. Use 12 cups popped popcorn; toss with ingredients (below) after stirring in brown sugar mixture. Bake as directed.

Carmel-Apple Oven Caramel Corn:
Divide 2 cups dried apple slices, coarsely chopped, and 1 1/2 cups caramels, cut into fourths, between each pan of popcorn.

Hawaiian Oven Caramel Corn:
Divide 1 1/2 cups dried tropical fruit mix and 1 cup coarsely chopped macadamia nuts between each pan of popcorn.

Red and White Chirstmas Oven Caramel Corn: (the one Mary used)
Divide 2 cups dried cranberries and 1 1/2 cups white baking chips between each pan of popcorn