This is my favorite recipe of carmel corn. My mom makes this every fall and it is just a must when the weather turns cold for me! This makes a huge batch so I usually half it.
6 quarts air popped popcorn with all unpopped kernels removed.
2 cups or a little less packed brown sugar
1/2 cup light Karo Syrup
1 cup butter
1/4 tsp salt
1 tsp butter
1 tsp baking soda
Preheat oven to 200.
In a large saucepan (if doing half batch use medium saucepan) bring brown sugar, karo syrup, butter and salt to a boil over medium heat. Boil for 5 minutes stirring continuously.
Take caramel off heat and add butter and baking soda, stirring until completely combined. The caramel should puff up a bit.
Poor over popcorn stirring to combine.
Poor into 2 shallow baking pans (jelly roll pans). Bake for 1 hour stirring every 15 minutes.
If you want sticky/chewy caramel corn boil caramel for 3 minutes and do not bake!