This caramel corn is SO good. I'm not kidding! Buttery, crispy, without being like hard candy. The BEST I've ever tasted. Be careful with the hot caramel, it will cause terrible burns.
Melt-in-your Mouth Caramel Corn (from the Northwest Daily Herald years ago)
1 cup (2 sticks) butter (I use salted)
2 cups light brown sugar, packed
1/2 cup light corn syrup
1 tsp salt
1 tsp vanilla
1/2 tsp baking soda
5 quarts (20 cups) popped corn
In large, heavy bottomed saucepan, melt butter. Add sugar, corn syrup, salt and stir til combined. Bring to a boil over medium heat. Allow to boil for 5 minutes without stirring, until it reaches 260 degrees, hardball stage, on a candy thermometer. Remove from heat.
Stir in vanilla and baking soda. Pour over the popped corn and stir gently with wooden spoon until corn is coated but don’t be aggressive as the caramel will distribute in the warmth of the oven. (I half my popcorn into two bowls and half the caramel so that its more evenly distributed.)
Preheat oven to 250 degrees; See that! 250 (NOT 350, it will burn!)
Again, 250 degrees.
Spread mixture on two cookie trays. Bake for 1 hour, flipping with a spatula every 15 minutes to coat evenly. It’s ok if not all the popcorn is covered. Remove from oven. As popcorn begins to cool, break up large clumps. When completely cooled, store in an airtight container. Will keep for 10 days but if you let air get to it, it will be ruined.
1 cup serving = 220 cals.
1 cup (2 sticks) butter (I use salted)
2 cups light brown sugar, packed
1/2 cup light corn syrup
1 tsp salt
1 tsp vanilla
1/2 tsp baking soda
5 quarts (20 cups) popped corn
In large, heavy bottomed saucepan, melt butter. Add sugar, corn syrup, salt and stir til combined. Bring to a boil over medium heat. Allow to boil for 5 minutes without stirring, until it reaches 260 degrees, hardball stage, on a candy thermometer. Remove from heat.
Stir in vanilla and baking soda. Pour over the popped corn and stir gently with wooden spoon until corn is coated but don’t be aggressive as the caramel will distribute in the warmth of the oven. (I half my popcorn into two bowls and half the caramel so that its more evenly distributed.)
Preheat oven to 250 degrees; See that! 250 (NOT 350, it will burn!)
Again, 250 degrees.
Spread mixture on two cookie trays. Bake for 1 hour, flipping with a spatula every 15 minutes to coat evenly. It’s ok if not all the popcorn is covered. Remove from oven. As popcorn begins to cool, break up large clumps. When completely cooled, store in an airtight container. Will keep for 10 days but if you let air get to it, it will be ruined.
1 cup serving = 220 cals.
