The Best Homemade Caramel COrn

Submitted by AmyZoe

"Oh wow. This might be the best caramel corn I've ever made. Then again, maybe it's just buttery delicious, and I can't remember the other recipes I've made. Recipe courtesy of Meaningful Eats. I might make this again...and that rarely happens."

 

• Ready In: 1hr 15mins
• Ingredients: 6
• Serves: 10-12

ingredients

• 2 cups butter (4 sticks)
• 2 cups brown sugar
• 1⁄2 cup light corn syrup
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 cup of unpopped popcorn

directions

1. Preheat oven to 250. Pop kernels in air popper. Place popcorn in a large oven safe bowl. I had to use multiple pans and bowls to fit it all. Just divide up the caramel amongst the popcorn as best you can.
2. In a medium saucepan combine the butter, sugar, light corn syrup, and salt. Melt slowly over medium heat, stirring constantly. When mixture comes to a full boil, stir constantly to prevent burning for 5 minutes.
3. After caramel mixture boils for 5 minutes, remove from heat and add the baking soda. Mix in baking soda carefully as the mixture will expand when you add it. Pour caramel over popcorn and mix well to prevent burning for 5 minutes.
4. Place in glass oven-safe bowls or on parchment-lined baking sheets and cook the caramel corn for an hour, stirring every 15 minutes. Remove from oven and pour onto parchment-lined sheet trays immediately.
5. Personally, I cooked these in large lasagna type baking pans, and I didn't use any parchment paper. I stirred when it came out of the oven, and I broke it up but stirring in the pans worked just fine before putting into a serving dish.