Quick Caramel Corn, attributed to Virginia Frank of the Fidelity Unit, is one of those community-cookbook recipes that gets more interesting the closer you look. Instead of making a traditional caramel from sugar and butter, this version melts butterscotch chips with corn syrup, coats the popcorn, and presses it into a pan to cool.
The source even tells you to cut it into 2½-inch squares. That makes this less like loose caramel corn and more like a popcorn candy—exactly the kind of shortcut recipe that feels at home in a vintage homemakers cookbook.
Quick Caramel Corn
Ingredients
- 1 (6 oz.) pkg. butterscotch chips
- ½ c. light or dark corn syrup
- 5 c. popped corn
Instructions
- Mix together butterscotch chips and corn syrup in double boiler. Heat over boiling water until butterscotch chips are melted. Stir to blend well.
- Pour over popped corn. Stir until well coated.
- Spread in a lightly greased 9x9x2 inch pan. Cool and cut into squares.
Notes
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