Caramel Popcorn Recipe

When the temperature drops and colder weather sets in this caramel popcorn recipe always comes to my mind. This recipe originally showed up in my phone bill probably back in the 70's and I have treasured it ever since.

I give it an 'Excellent' rating because it not only tastes great but is easy to make with common ingredients that I typically have on hand. The hardest part about making this is waiting for the hour cooking time and then allowing it to fully cool. But it's that hour in the oven and stirring it every 15 minutes that finalizes the hardening of the caramel syrup and gives the popcorn an even coating of deliciousness.

I cut the portions of the original recipe in half, so double it back up if you prefer that.

Start off with 3 quarts of popped popcorn, which is 1/2 c. of popcorn kernels. I prefer to use an air-popper but making it other ways is fine too. I pour the popcorn in my large lasagne pan, ungreased.

Next cook the syrup on the stove over medium heat. See recipe details below.

When the cook time is done this is what it will look like - sweet, crunchy goodness!

Caramel Popcorn
1/2 c. popcorn kernels, or 3 qts. popped popcorn
1 stick (1/2 c.) butter - I use salted butter
1 c. firmly packed brown sugar
1/4 c. light corn syrup
1/2 t. salt

1/4 t. baking soda
1/2 t. vanilla extract

Preheat oven to 250 degrees. Pour popped popcorn in a large shallow baking pan.

In a large saucepan, melt butter, then stir in brown sugar, corn syrup and salt. Bring to boil on medium heat, stirring constantly. Then boil WITHOUT stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla.

Gradually pour over popped popcorn and mix well. Bake for one hour, stirring every 15 minutes. Remove from oven and cool completely. Break apart and store in tightly covered container.