After the snicker-doodle popcorn was such a hit my boys requested a seasonal favorite – Carmel popcorn. Now their taste does not run to the burnt caramel, “crackerjack” version nor do they want the toffee kind. It has to be somewhere in between and the following recipe has worked for us.
15 cups of popped corn is needed (We cook our kernels in a heavy pan – 2/3 cup corn to 1/3 cup oil) We place this in a turkey roaster pan or on 2 baking sheets in preparation for receiving the carmel.
In a heavy sauce pan mix 1 cup packed brown sugar, 1/2 cup butter, 1/4 cup light corn syrup and 1/2 tsp salt. Cook over medium heat stirring occasionally until bubbles form around the edge. Cook 5 more minutes if you want the crackerjack type caramel. If you want the “minimal” caramel covering cook for 3 and 1/2 to 4 minutes – just until it gains a light gold appearance. Remove from heat and add 1/2 tsp baking soda stirring until foamy. Carefully (it is super hot) pour the sauce over the popped corn; stir and cover all corn well. Bake in a 200 degree oven for 1 hour. Stir every 15 minutes. Store in an airtight container.
I have never had an occasion to store our creation. The boys leave no kernel behind! For an added decadence we sometimes will take the caramel corn and drizzle melted chocolate over it. Talk about good – try it for a special treat.