So just thinking about writing a post for this recipe has me wanting to make it again. I really like caramel corn. I wouldn't actually probably share this recipe if I hadn't gotten it to work with homemade corn syrup. I made two recipes of it side by side, one with real Karo and one with my homemade version. We liked them both equally. I made it a second time with the homemade version on another day and felt like it broke up a bit and was a little grainy, but I don't think I cooked my corn syrup quite long enough (trying not to get it too candied). Anyway, hope this is a recipe you can enjoy this holiday season! Its a great idea for gift giving!
Caramel Corn
1/2 cup popcorn kernals, heaping
1 cup brown sugar
1/4 cup corn syrup (Karo)
1/2 tsp salt
1/2 cup butter
1/2 tsp baking soda
1 tsp vanilla
Pop popcorn and place in a large bowl. Set aside. Put brown sugar, corn syrup, salt and butter (cut into cubes) into a microwave safe bowl.
Microwave for 30 seconds. Stir well to combine. Microwave an additional 1-1 1/2 minutes. Stir again. Microwave for one more minute. Take out and stir in baking soda and vanilla.
Pour over popped corn and stir well (you can also shake in a paper bag). Pour out onto a foil or wax paper lined pan or two and spread out to cool.
If the popcorn is gooier than you'd like after cooling, you can bake the caramel corn at 300F for up to 30 minutes, stirring often. I found I did not need to bake mine--it got pretty crunchy on its own. The 2nd time I made it, I did bake it. Go figure.
Notes: The original recipe for this said to microwave 30 seconds, 2 minutes, 2 minutes. I found that over-cooked my brown sugar too much for our taste. So if you want a stronger taste, go for it, but we thought cutting back the time made it taste better.
1/2 cup popcorn kernals, heaping
1 cup brown sugar
1/4 cup corn syrup (Karo)
1/2 tsp salt
1/2 cup butter
1/2 tsp baking soda
1 tsp vanilla
Pop popcorn and place in a large bowl. Set aside. Put brown sugar, corn syrup, salt and butter (cut into cubes) into a microwave safe bowl.
Pour over popped corn and stir well (you can also shake in a paper bag). Pour out onto a foil or wax paper lined pan or two and spread out to cool.
If the popcorn is gooier than you'd like after cooling, you can bake the caramel corn at 300F for up to 30 minutes, stirring often. I found I did not need to bake mine--it got pretty crunchy on its own. The 2nd time I made it, I did bake it. Go figure.
Notes: The original recipe for this said to microwave 30 seconds, 2 minutes, 2 minutes. I found that over-cooked my brown sugar too much for our taste. So if you want a stronger taste, go for it, but we thought cutting back the time made it taste better.
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