Ooooh, Caramel Corn! Isn’t it lovely? You know I am not talking about that stale, pale, powdery stuff out of a bright and cheerful tin, right? I am talking about real Caramel Corn, the homemade variety! 

Here’s the recipe I use—I think I first got it from Taste of Home about, oh, maybe, five years ago.  Over the years, after reading every other Caramel Corn recipe I came across, testing them out and then incorporating the best tips, I have improved upon their recipe—so, using this recipe has a guaranteed outcome—the recipe will work and it’s delicious!

There are a lot of occasions coming up where Caramel Corn would be very welcome.  What’s happening back East right now?  Snow Days!  How about a Movie Night?  I just had friends over to watch a few of this year’s “Best Picture” Academy Awards nominees. Then, in a few weeks it will be the Academy Awards themselves!  Let’s not forget about Super Bowl Sunday: the best reason on the planet for the best snack layout of the year! Touchdown! And Valentine’s Day. Just pop Caramel Corn in those heart motif bags and you’re all set. Your Valentine will melt in your arms 🙂

Need some more reasons to make Caramel Corn?  (Tough crowd today…) It can be made ahead, way ahead, like a week or more. Once made, Caramel Corn is no more bother. Just pour it in a bowl and put it on the table. No refrigeration. No reheating. No slicing. No spreading. No dip. No utensils. Leftovers, highly unlikely, but if there are any, they will keep for up to two weeks.

The real reason to make Caramel Corn though?  That sweet taste and the crisp crunch 🙂

Caramel Corn

INGREDIENTS

• 1 cup unpopped popping corn (divided use)
• ¼ cup vegetable, canola, or corn oil (divided use)
• 1 cup butter (no substitutions, no margarine)
• 2 cups light brown sugar
• ½ cup corn syrup
• 1½ teaspoons Kosher salt
• ½ teaspoon baking soda

DIRECTIONS

1. Preheat oven to 200°. 
2. Set out two large, rimmed baking sheets and one clean, large brown grocery bag.
3. First, make the popcorn. You’ll have to do this in two batches.  Get out your biggest pan—I use my stock pot—with the tightest fitting lid. If the lid is glass, you’ll have it made in the shade 🙂 Note: I make my popcorn the old-fashioned way, on the stove, in some hot oil, as the directions below reflect. I am guessing you could also make the popcorn in an air popper or in the microwave. If you choose to go down that path, skip the popping directions below, use your own method, and have about 16 cups of popped popcorn warming in the oven when you start on the caramel part of this recipe.
4. Heat 2 tablespoons of oil in the bottom of the pan. When oil is hot, stir in ½ cup unpopped popcorn kernels. Put the lid on and SHAKE the pan like crazy. After 2-3 minutes, the popcorn will begin to pop. Keep shaking the pan! When you can see or hear the corn has stopped popping for 2 seconds or more, remove pan from heat.
5. Pour the popcorn onto a baking sheet and place in pre-warmed 200° oven.
6. Make the second batch of popcorn. Wipe out the hot pan and repeat the steps above with the remaining 2 tablespoons oil and ½ cup unpopped popcorn kernels. The popcorn will cook faster this time around because your stock pot should already be hot.
7. Put the second batch of popcorn onto the second baking sheet and place in the warm oven.
8. In a medium saucepan over medium heat, melt the butter.
9. Stir brown sugar, corn syrup, and salt into the melted butter and bring to a boil, stirring constantly.  Now, STOP STIRRING.  Let mixture boil, undisturbed, for four minutes.
10. Remove warm popcorn from oven.
11. Pour ½ of the hot syrup over each tray of popcorn, and stir to combine.
12. Place popcorn in preheated oven for 15 minutes.  Remove from oven and stir to evenly coat caramel over all kernels.  Return pans to oven, switching pan locations.  Repeat three more times, so the popcorn bakes for 45 minutes total.
13. Remove pans from oven and let cool.
14. Serve, or store in air tight container until ready to serve.

Thank you for stopping by my kitchen today!