Monday, October 15, 2012

Caramel Corn

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!

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