What? Caramel Corn? Oh, yeah! It’s a super-delicious treat, and though it seems like such a common food, it’s probably just a once a year guilty pleasure when you go to the county fair. Maybe not even there. In any case, though, everything homemade is worlds better than anything commercially produced and this caramel popcorn is no exception. It’s the finest, most excellent stuff you’ll ever pop into your mouth. Don’t think Cracker Jacks, either. Just make a batch and you’ll know what I’m talking about. And, guess what? It’s easy to make.
Some things have got to be experienced to be understood. Actually, that’s likely true of everything.
10 cups of popped popcorn, unsalted, unpopped kernals removed
1 cup of packed dark brown sugar
10 T butter, preferably unsalted
1/2 cup dark corn syrup
a couple pinches of salt
- Preheat the oven to 250 degrees.
- Line a large low-sided baking sheet with parchment paper and set aside.
- Put the popped corn into a very large bowl. Metal salad bowls work well.
- Combine the brown sugar, butter, corn syrup, and salt in a medium-sized heavy saucepan, and cook over medium heat until the butter has melted and the whole mixture is gooey and combined. Use a wooden spoon to stir it around a few times while it’s heating just to help mix it up.
- When it’s thoroughly melted, turn the heat up a bit and bring it to a boil. Just as it boils, take the whole thing and pour it over the popcorn. Get your wooden spoon and scrape the popcorn up from the bottom, gently turning and stirring until the caramel sauce has evenly coated the popped corn.
- Scoop the caramel corn out onto the prepared baking sheet and bake for 45 minutes. Once or twice during the baking flip the caramel corn with a cookie spatula, This exposes the underside and helps it cook more evenly.
- Take it out of the oven and stir it one final time. Let it cool completely.
You can keep cooled Caramel Corn in an airtight container several days, though it’s best to eat it up immediately.