The difference between homemade caramel corn and storebought is amazing. What’s even more amazing is how truly simple it is to make it at home.
Starting in the fall, whenever I’m going to a party and need something to “bring along” this caramel corn is my go to item.
I hope you all love it as much as we do!
12 C Popcorn (plain, unsalted, air popped)
1 C Packed Brown Sugar
1/2 C Butter
1/4 C Light Corn Syrup
1/2 tsp Salt
1/2 tsp Baking Soda
Split the popcorn between 2 9×13 pans.
Cook brown sugar, corn syrup, salt & butter in a large saucepan over medium heat stirring occasionally, until bubbly around the edges.
Continue cooking 5 minutes.
Remove from heat and stir in baking soda. (Note: This will foam up, so use a big pot or move the whole shebang into a big bowl)
Pour caramel mixture over the popcorn and toss to coat.
Bake 45min-1 hr in a 200 degree oven, stirring every 15 minutes.
Cool completely before storing in an airtight container.
You can add up to 3 cups of nuts-mix them in with the popcorn before adding the caramel.
Substitute Margarine (stick) for the butter.
Use white sugar instead of brown and then add food coloring to make “theme” caramel corn.