Prep: 10 minutes
Cook: 10 minutes
Bake: 20 minutes
7 to 8 cups popped corn
¾ cup packed brown sugar (6 oz)
I’ve started weighing ingredients because experts say it is more exact and can result in a better product. I use an OXO scale and love it. I don’t use it for all ingredients but it is especially nice in measuring brown sugar because I no longer need to wonder if I am packing it enough. It’s slick!
6 tablespoons butter
3 tablespoons light-colored corn syrup (yes, the high fructose variety, but we’re not having it often)
¼ tsp baking soda
¼ teaspoon vanilla
Sprinkling of Maldon sea salt flakes, (see note below.)
1. Remove all unpopped kernels from popped popcorn. (I sift through it twice using my hands, to be sure. I don’t want someone breaking a tooth.) Put popcorn into a 17x12x2-inch baking or roasting pan. When I quadruple it, I use an oval roasting pan that is 20X13X4-inches. Keep popcorn warm in a 300 degree oven while making caramel mixture.
2. For caramel mixture, in a medium saucepan, combine brown sugar, butter, and corn syrup. Cook and stir over medium heat until mixture boils. Continue boiling at a moderate, steady rate, without stirring, for 5 minutes more.
3. Remove saucepan from heat. Stir in baking soda and vanilla. Pour caramel mixture over popcorn; stir gently to coat. Bake in a 300 degree oven for 15 minutes. Stir mixture; sprinkle with Maldon sea salt flakes, then bake 5 minutes more. Spread caramel corn on a large piece of buttered foil to cool. Store tightly covered for 1 week. (Good luck with that.)
For my BIG recipe:
4 batches of popcorn, homemade in the microwave or Skinny Pop Popcorn 12 oz.
3 cups of brown sugar (24 oz)
1 ½ cups butter (3 sticks)
¾ cup syrup
1 teaspoon baking soda
1 teaspoon vanilla
Sprinkling of Maldon sea salt flakes.
This is naturally produced sea salt made with traditional methods used for generations in the ancient town of Maldon, UK. (How about that for high falutin’!)
And follow the directions above. Enjoy!!
Thanks for reading. Let me know what you think.