Ingredients:6 quarts popped corn (about 3/4 cup unpopped corn)
1 cup peanuts (or other nuts), optional
1 cup butter
2 cups firmly packed brown sugar
1/2 cup corn syrup
1 tsp. salt
1/2 tsp. baking soda
Preheat oven to 250 degrees.
Butter or spray with oil a very large mixing bowl and two rimmed large jelly roll pans.
Place the popped corn into the greased mixing bowl and set aside for now.
In a medium saucepan combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, stirring constantly. Lower heat and let the mixture boil for 5 minutes without stirring.
|Caramel boiling in saucepan|
Remove saucepan from heat and stir in the baking soda. (When you add the baking soda, the syrup with froth and grow for a few moments so don't be concerned when your syrup temporarily acts like a mini volcano.) Gradually pour the syrup over the popped corn, mixing well to coat all the kernels. (I use a very large wooden spoon and it seems to work well.) Spread the caramel corn evenly into the two prepared jelly roll pans. Bake the caramel corn for up to an hour, stirring every 15 minutes.
This is such a delicious, old-fashioned treat. It's a great take-along treat in the summer and equally good on a cold winter evening when you and your loved ones are curled up under a blanket or enjoying a cozy fire together.
I hope you give it a try soon. I think you'll be so glad you did!