Homemade caramel corn takes a bit of time, but is well worth it. It’s especially nice from Halloween through Christmas. Kids love it, too.
By Yankee Magazine
Dec 03 2016
Carmel Corn
Homemade caramel corn takes a bit of time, but is well worth it. It’s especially nice from Halloween through Christmas. Kids love it, too.
This reader-submitted recipe is a favorite.
6 quarts popped corn
1 cup (2 sticks) unsalted butter
2 cups packed light brown sugar
1/2 cup light corn syrup
1 tsp salt
1 tsp baking soda
1 tsp vanilla
Line 2 large baking sheets with parchment and preheat the oven to 200 degrees.
In a large saucepan, melt the butter, brown sugar, syrup and salt. Bring to a boil over medium-high heat, and boil moderately for 5 minutes.
Remove from heat. Add the baking soda and vanilla and stir. The mixture will foam and double. Mix thoroughly, then pour atop the popcorn and mix well.
Spread the popcorn into both pans and bake for one hour, stirring every 15 minutes to coat the popcorn evenly. You may also wish to rotate the baking sheets from time to time to help the popcorn bake evenly.