A classic recipe for perfectly crisp and crunchy caramel popcorn. Popcorn is coated in a simple, boiled brown sugar caramel sauce and then baked low and slow in the oven for an irresistible, non-sticky finish.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 3 Quarts (12 cups) | Popped Popcorn |
| 1 Cup | Brown Sugar, Packed |
| ½ Cup (1 stick) | Butter / Margarine |
| ¼ Cup | Light Corn Syrup |
| ½ Teaspoon | Salt |
| ½ Teaspoon | Baking Soda |
Instructions
- Preheat your oven to a very low 200°F. Prepare one large ungreased cookie sheet.
- Place your popped popcorn in a very large bowl.
- In a medium saucepan, melt the butter/margarine. Add the packed brown sugar, light corn syrup, and salt.
- Bring the mixture to a boil over medium heat, stirring constantly. Continue to boil for 5 minutes, still stirring constantly.
- Remove the sauce from the heat and immediately stir in the baking soda. The mixture will foam up.
- Pour the hot caramel sauce over the popped popcorn. Stir well with a large spatula to ensure the popcorn is evenly coated.
- Spread the coated popcorn onto the large cookie sheet in a single layer.
- Bake in the preheated oven for one full hour.
- Crucial Step: Remove the pan from the oven and stir the popcorn every 15 minutes while it’s baking to prevent burning and ensure it crisps up evenly.
- Once baked, let it cool completely on the cookie sheet. It will get crispier as it cools. Break apart any large clumps before storing in an airtight container.
