World Series Caramel Corn

World Series Caramel Corn used to be called oven caramel pop corn. But that name just does not do justice to this special treat that we make especially during the World Series of Baseball. This is a recipe that came from my great-grandma. She used to make it at Christmas time and put it in personal treat boxes created just for the little people. I don’t remember the caramel corn that much but I do remember the 5 dollar bill that was always tucked in the box.

I first made this caramel corn during the world series when my twins were two. We were living with my husband’s grandma and I was frequently looking for entertaining things to do in the early evening. Dorothy, was 91 when we moved in with her. She kept a notebook of all her favorite recipes written in black Sharpie as her eyesight was waning.

That evening as Dorothy, the boys and I waited for Andy to make the long trek across the city from Chicago Vocational High School to our home on the North side we turned on the World Series. I popped the corn and started the baking. Periodically, Dorothy would ask what was smelling so good? When I finally filled the large wooden bowl with the caramel corn Dorothy could
not stop eating it. She loved it! And then she asked me to write the recipe in her special book. I was pretty honored because this was not just any book, these were the recipes that Dorothy had used for years, and now my humble caramel corn was being added to the collection.

I hope that you and yours enjoy World Series Caramel Corn!

World Series Caramel Corn

Grandma’s oven caramel corn.

6 quarts popped popcorn

2 Cups nut meats, if desired

2 Cups brown sugar

1/2 Cup butter (2 sticks)

1/2 Cup light corn syrup

1 teaspoon salt

1 teaspoon baking soda

1. Combine sugar, butter, corn syrup and salt in a sauce pan and boil for five minutes.
2. Remove from heat and add 1 tsp of baking soda.
3. Pour syrup mixture over the corn and stir well.
4. Spread on large baking sheet.
5. Bake at 200 degrees F for 1 hour, stirring at 15 minute intervals.
6. After baking put immediately in storage containers and store until use in a cool place.

Enough for 1 game if serving a crowd! 😉

from Nicole Huebner Wetzel, October 29, 2008