Caramel Corn

Home made caramel corn. You can't beat it. Here's my recipe for making it. It makes a lot, and will keep for awhile in an air-tight container.

Here's the popcorn ready to be popped. I put about 1/3 c of popcorn kernels in a large size lunch bag, add about 2 TBL vegetable oil, roll the top down twice and staple twice. Yes, the staples are fine in the microwave. Thank you Alton Brown for showing me the way of easy microwave popcorn.

Make sure to get all the un-popped kernels out! I usually pour the bag into a bowl, shake a little and then scoop the kernels out with my hand.

After making all the popcorn, I throw it in a large stock pot. You need something pretty big to do this, and high sides are the best.

Here's the butter, sugar, corn syrup and salt coming to a boil.

Once it gets to a nice boil, time for 5 minutes.

Then add a tsp of baking soda.

And keep stirring! It totally changes the consistency of the caramel.

Pour on the popcorn, and roll up those sleeves. This is hard work mixing it all together.

Spread out on two cookie sheets. Add to the pre-heated oven, and bake for an hour stirring every 15 mins.

Pour the popcorn onto some waxed or parchment paper and let cool. I end up breaking it up into smaller pieces. Store in an airtight container.

Caramel Corn

1 C Butter

1/2 C Light Corn Syrup

2 C Brown Sugar

1 TSP Salt

1 TSP Baking Soda

4 Bags of Popped Popcorn (add 1/3 C kernels to a large paper bag. Add 2 TBL vegetable oil. Shake. Bend top over twice and staple twice. Microwave for about 2 mins, or until kernels slow.)

Pre-heat the oven to 200 degrees.

Combine the butter, corn syrup, brown sugar and salt in a non-stick pot over medium heat. Bring to a boil and cook for 5 mins.

Remove from heat and add in the baking soda. Stir well. Pour over the popcorn and mix well.

Spread on cookie sheets, and bake for 1 hour, rotating and stirring every 15 mins. Turn out onto waxed or parchment paper. Let cool. Store in an airtight container.