How to Make Homemade Caramel Popcorn

Adding the caramel mixture to the popcorn.

Homemade caramel corn is a tasty treat anytime. It's great for holiday sharing. Better yet, it is inexpensive and easy to make!

Things You'll Need

• 3 Quarts Popped Popcorn
• 1 cup packed brown sugar
• 1/2 cup Karo light corn syrup
• 1/2 cup butter
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp vanilla
• Large mixing bowl
• Sauce pan
• Wooden mixing spoon

Instructions

1. Pop the popcorn. Separate the popped kernels from any of the unpopped kernels. You don't want any guests breaking a tooth.

   Salt very lightly.

2. Prepare an area to receive the hot coated popcorn.

   Layout a 24" x 24" (appr.) area of wax paper. Butter thoroughly to prevent the caramel corn from sticking.

3. 

   In medium sauce pan combine brown suger, corn syrup, butter, and salt. Bring to a boil over medium heat stirring constantly. Stop stirring. Boil for (4) minutes. Remove from heat, stir in baking soda and vanilla. It will become faomy. Stir until the baking soda is completely disolved.

4. 

   Pour over popcorn.

   Stir thoroughly to completely coat the popcorn. Pour the caramel corn onto the wax paper.

   Allow to cool completely before packaging. (It tastes great warm!)

5. Break into pieces of desired size. Store in air tight containers or Ziploc bags.

Tips & Warnings

• If you like really crispy caramel corn bake the finished caramel corn in a 250 degree oven for 60 minutes. Stir every 15 minutes.

• We like to add peanuts or almonds.

• We use Smart Light Margarine for a friend who is lactose intolerant.

• Be sure to remove any unpopped kernels from the popcorn to avoid damaging teeth!

• Be careful of the hot caramel to avoid burns. Not a good childrens activity.