This is one of the most addicting sweet and salty snacks. Ever. And don’t say that I didn’t warn you! Once you start snacking on this delicious caramel corn, you will find it terribly difficult to stop.
You will need two bags of “Puff Corn”, which is a hull-less popcorn they sell in the chip aisle at the grocery store. While I have never tried it, I would imagine that you could also substitute an equal amount of regular popped popcorn.
In a medium saucepan, melt the butter, corn syrup, and brown sugar. Bring it to a boil. Cook and stir for about 1 minute.
Remove the pan from from the heat, and stir in the baking soda. The mixture will bubble a lot and foam up, but as you stir it will subside.
Pour the caramel over popcorn and stir well. Spread the popcorn in a baking sheet and bake in 250 degree oven for about 30 minutes, stirring every 10 minutes.
Cool the popcorn on waxed paper. If there’s any left, you can store it at room temperature in an airtight container!
From my mother’s recipe box
2 bags “Puff Corn”, or hull-less popcorn
3/4 cup butter
1/2 cup corn syrup
1 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
Lightly grease a 10″x15″ baking sheet. Set aside. Preheat oven to 250 degrees.
In a medium saucepan, melt butter, corn syrup, and brown sugar. Bring to a boil. Cook and stir for about 1 minute. Remove from heat, and stir in baking soda. Mixture will foam up. Stir well.
Pour caramel over popcorn and stir well. Spread in baking sheet. Bake in 250 degree oven for about 30 minutes, stirring every 10 minutes. Spread on waxed paper to cool. Store in an airtight container at room temperature.
Makes 24 servings.