A classic, large-batch recipe for perfectly crisp and crunchy caramel corn. A simple, boiled brown sugar caramel is poured over a roaster full of popcorn and baked low and slow for an addictive, non-sticky finish.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| A Roaster Full (16-20 qts) | Popped Corn |
| 2 Cups | Brown Sugar, packed |
| 2 Sticks (1 Cup) | Butter |
| 1/2 Cup | Karo Syrup (Light Corn Syrup) |
| 1 Teaspoon | Salt |
| 1 Teaspoon | Baking Soda |
| 1 Teaspoon | Vanilla |
Instructions
- Preheat your oven to 250°F. Place your popped popcorn in a large, ungreased roasting pan.
- In a medium saucepan, combine the brown sugar, butter, Karo syrup, and salt.
- Bring the mixture to a boil over medium heat, stirring constantly. Once it reaches a boil, continue to boil for 5 minutes, still stirring constantly.
- Remove the sauce from the heat and immediately stir in the baking soda and vanilla. The mixture will foam up.
- Pour the hot caramel sauce over the popped popcorn in the roasting pan. Stir well with a long-handled spoon to coat the popcorn as evenly as possible.
- Bake for 1 hour, removing the pan from the oven and stirring the popcorn every 15 minutes. This is a crucial step to ensure it crisps up evenly and doesn’t burn.
- Pour the hot caramel corn onto waxed paper or a clean countertop to cool completely. Once cool, break it apart and store it in an airtight container.
