I never thought I could make Caramel Corn this good! It just wouldn’t be Fall without the smell of Caramel Apples and Caramel Corn.
So, I got all the ingredients, including a hot air popcorn maker, and off I went. It’s funny, I had a hot air popcorn popper years ago when they first came out, but don’t have any idea what happened to it. I guess when the microwave popcorn craze came out, the hot air popper went out the window. I will tell you I melted some butter, and poured it on the extra popcorn to snack on. There is nothing like freshly popped popcorn with REAL butter! I’m not a fan of the microwave stuff, and now I know why!
This recipe is extremely easy to make. I never knew it was so easy! I will be making this a lot more often. This is also perfect to make with the kids. There is also an alternate to make popcorn balls if needed.
Thank you Carol, for a dynamite recipe!
- 15 cups popped corn (1/2 cup kernels, unpopped)
- 2 tablespoons molasses
- 1 cup brown sugar, packed
- 1/2 cup salted butter
- 1/4 cup light corn syrup
- 1/2 teaspoon baking soda
- Preheat your oven to 200°F and line a half-sheet pan (18″ x 13″ pan) with parchment paper. Pour the popped corn into a large bowl, at least 6 quarts, and set aside.
- In a large saucepan over medium-high heat cook the molasses, brown sugar, butter, and corn syrup, stirring occasionally, until the sugar dissolves.
- Remove the pan from the heat and add the baking soda. Stir well as the mixture turns foamy.
- Immediately (and carefully) pour the hot syrup over the popped corn and stir until the corn is well coated.
- Spread the hot caramel corn into the parchment-lined pan. Bake at 200°F for one hour. Stir the corn every 15 minutes during this time.
- Remove from the oven. This caramel corn is a warm, sticky, sweet and crunchy treat straight from the oven. It can also be cooled and stored airtight for several days. This recipe doubles and triples very well.