This recipe of caramel corn is a recipe that my mom has always done in the fall ever since I was a young girl.
People remember how yummy this caramel corn is and ask me about having some every year. Earlier this summer, a person was talking to me about how they came over and had my caramel corn and how she wanted to have some again this year. I truly don’t remember any of the occasion they were talking about–but they remembered the caramel corn!
I find that the caramel corn is very addictive for me, and I have to give some away so that I don’t eat it all! So every year I give some to my girls’s teachers. I shared yesterday how I recycle Pringles containers to put the caramel corn in.
This recipe really isn’t hard to make, and you probably already have the ingredients on hand! It just takes a little bit of time to cook.
Here is how you make Caramel Corn:
Pop 8 quarts of popcorn (I pop it in my hot air popper) and spread it in shallow pans.
Boil the other ingredients for 5 minutes. This will make the caramel mixture.
Pour the caramel mixture over the popcorn and stir it to get the caramel mixture evenly distributed on the popcorn.
Bake at 250° for 1 hour.
- Boil for 5 minutes:
- 2 cups brown sugar
- 2 sticks butter
- 1/2 cup white corn syrup
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon burnt sugar flavoring*
- Remove from heat. Stir in 1/2 teaspoon baking soda.
- Pour all ingredients over 8 quarts popped popcorn.
- *If burnt sugar flavoring is not available put 1 T. sugar (caramelized) into boiling mixture. (I don't even do this step at all, and the popcorn tastes great.)
Spread popcorn in shallow pans. (I split the popcorn between the two largest cookie sheets I have—pans similar in size to 18" x 12" or 17" x 11". I use cookie sheets that have 1" edges on them.)
I then pour the caramel mixture over the popcorn and stir it in the pans using a metal spatula. Bake at 250° for 1 hour. Stir several times. (I stir about every 15 minutes—so 3 times total.)
When it is done baking, stir so that the popcorn will not stick to the bottom of the pan.
Cool. Store in a covered container. The popcorn will stay good a long time when stored in an airtight container. (Maybe a month? It's always eaten before that in our house!)