I need popcorn in my life on a weekly basis.
I wish I could have this popcorn in my life on a daily basis. But because of the inevitable lack of self control that comes whenever it enters my home, I can only reasonably have this popcorn on something more like a bi-yearly basis.
I guess you could call this “salted caramel corn” because it has that perfect slight saltiness to it. It is also crispy and not sticky, like I prefer when it comes to caramel corn.
I love popping my own popcorn!
So much better than the microwave kind with who knows what in the lining of the bag. I use my Grandma’s retro air-popper and it still works like a charm. Popping your own corn is a must for this recipe.
Wow, that is a lot of caramel corn. This recipe makes a ton. (Justifies the 4 sticks of butter? Kind of?)
Which is great because it makes great gifts for friends this time of year. I actually had this caramel corn for the first time last year when a friend brought some to me!
What should you make for DINNER TONIGHT?
Check out my Gluten-Free Tried-and-True Dinner Recipes!
The Best Homemade Caramel Corn
- 4 sticks butter
- 2 cups brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 cup of unpopped popcorn kernels
- Preheat oven to 250 F. Pop the popcorn kernels in air popper. Place popcorn in a large oven safe bowl. (Note: I had to use my biggest and next biggest pyrex bowls and a 9x13 pan to fit it all. Just divide up the popcorn and caramel amongst the dishes as best you can.)
- 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.
- 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 coat the popped kernels.
- Place in glass oven-safe bowls or on parchment-lined baking sheets and cook the caramel corn for 1 hour, stirring every 15 minutes. Remove from oven and pour onto parchment-lined sheet trays immediately. Cool and enjoy!