Spicy Carmel Corn
How to Make Spicy Carmel Corn
- In a large sauce pan add butter, brown sugar, karo syrup, cayenne pepper and cinnamon. Bring to a boil and boil on medium high until syrup reaches softball stage
- Remove from the Bruner and add the following all at once salt, cream a tarter and baking soda. Stir vigorously for 2 minutes, being careful because it will expand. Continue to stir for 2 minutes. Pour over popped corn and stir to coat.
- Pour the covered popcorn onto the cookie sheets and bake for 1 hour at 200 degrees, stirring every 15 minutes.
Remove from oven and cool. Store in air tight containers or ziplock bags.