Homemade Caramel Corn

This recipe is easy, but is also a little time consuming and tends to dirty more dishes than I like. But the end result is delicious and worth it! I use this recipe a lot at Christmas time to fill decorative containers, or even small cellophane bags to hand out to teachers or friends. It’s always a big hit.

Caramel Corn – This recipe came from my friend Tricia L. and I believe she got it from another friend!

1 cup REAL butter (no substitutes)
1/2 cup corn syrup
2 cups brown sugar
1 tsp. vanilla
1 tsp. salt
1/2 tsp. baking soda
Popcorn - enough to fill (2) 9x13 casserole dishes (don’t use microwave popcorn…either air pop or pop on stove!!!)

After measuring popcorn to be sure you have enought to fill both pans, place the popcorn in a couple of large bowls.  Leave 9x13 pans close by.

In large pot on medium-low melt butter.  Add corn syrup, brown sugar, vanilla, salt, baking soda. After it's all melted together turn up heat, stirring constantly and bring caramel to a boil. Once at a boil turn heat down to low and DO NOT STIR for 5 minutes. Remove from heat stir and coat popcorn immediately. Stir the popcorn gently in the bowls to coat it, and then spread it in the 9x13 pans.

Bake at 250° for 50 minutes. Flip popcorn every 10-15 minutes with a large, flat spatlua to keep caramel from settling on the bottom. After 50 mins. dump caramel corn on wax paper, separate quickly and allow to cool.

Use this recipe for popping corn on the stove top: Stovetop Popcorn This recipe is enough for 1 batch of caramel corn.