Recipe by Mimi in Maine
This is the very best crunch and munch I've had. Wonderful flavor. Try it, you'll like it. Nuts may be added if you like, but I like just the caramel corn. Yummy!
Top Review by Garden Gate Kate
I made refreshments for my Vacation Bible School puppet show rehearsal, and this is one of the treats that I brought. Fortunately, my kitchen skills are better than my puppeteering ability, lol. Everyone raved about the Caramel Corn, and there wasn't one sweet flake leftover. If you're a weakling like me, I recommend not making this when home alone. I had difficulty tossing the popcorn with the stiff caramel coating and needed assistance from my mom. To make 12 cups of popcorn the old-fashioned way, add 1/2 cup popcorn kernels in one layer and 1/4 cup oil to a 4-quart pot. Covered and cooked over medium-high heat until 1 kernel pops. Then, remove from heat and let stand for 1 minute. Return to heat, shaking pan occasionally, until popcorn stops popping. Transfer to bowl and sprinkled with salt. Adding 1 1/2 cup of whole almonds and 1 1/2 cups of whole pecans made it taste like Poppycock but even better. I love Poppycock but only get it at Christmas because it's expensive. This is so affordable to make that I can have it all year round. The batch that I made for myself lasted for four months in a gallon-size Ziplock bag without going stale or rancid (it probably would have stayed fresh even longer but I ate it all). The sugar and corn syrup act as a preservative as long as all sides of the popcorn are coated with caramel. Also, I used organic popcorn and corn syrup to avoid genetically modified ingredients. Thank you, Mimi, for a deliciously addictive recipe!
- 15 cups popped popcorn
- 1⁄2 cup butter
- 1 cup packed light brown sugar
- 1⁄4 cup light corn syrup
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
Directions See How It's Made
- Pop popcorn till you have 15 cups and place in a very large bowl.
- In a pan heat the butter, light brown sugar, light corn syrup, and salt on medium heat and cook, stirring occasionally for 5 minutes.
- Remove from heat.
- Stir in the baking soda.
- Pour over the popped popcorn and stir till well coated.
- Put on large ungreased cookie sheet or two 9x13-inch pans.
- Bake at 200°F for 1 hour stirring every 15 minutes.
- NOTE: If you want to add nuts, decrease popcorn to 12 cups and add 3 cups nuts before stirring.