INGREDIENTS
- 8 quarts of popped popcorn (2/3 cups of unpopped popcorn, prepared OR 3 bags of popped microwave popcorn)
- 1 cup butter
- 2 cups brown sugar
- 1/2 cup light Karo corn syrup
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla (my addition)
INSTRUCTIONS
- Place popped popcorn in large roasting pan (or aluminum pan)
- Combine the butter, sugar, Kara, and salt into a medium saucepan. It needs to be enough for the caramel to expand once additional ingredients are added. On medium-high heat, bring ingredients to a boil, and once bubbly, boil for 5 minutes, stirring constantly.
- Remove from heat and stir in the baking soda. This will expand and become foamy.
- Add in vanilla, if desired.
- Pour ingredients over the popcorn and stir to evenly coat. It is okay if it does not cover all the popcorn at this time.
- Put in a 200 degree oven for one hour, stirring every 15 minutes. The caramel will loosen and cover more popcorn with each stir.
- While waiting, line counter with parchment paper.
- Once your hour in the oven is complete, pour cooked caramel corn onto parchment paper and allow to cool.
NOTES
This is your grandmother’s version (see below from the compilation cookbook that was put together after your grandmother’s passing), and it is very similar to the Amish Caramel Corn recipe I always made when you were growing up. I have added a note to add vanilla to make this closer to that recipe. Enjoy!
Health & Happiness 