Caramel Popcorn Recipe

no stick cooking spray
6 quarts popped popcorn
1 1/2 cups packed light brown
1/3 cup Karo light corn syrup
1/3 cup dark Karo corn syrup
2/3 cup margarine or butter
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla

Spray large roasting pan with cooking spray; add popped popcorn and place in preheated oven 250ºF.

In heavy 4 quart saucepan combine sugar, corn syrups, margarine and salt. Stirring constantly, bring syrup to a boil over medium heat. Stirring for 3 minutes.

Remove syrup from the heat; stir in baking soda and vanilla. Be careful the syrup will fizz up. Stir again. Working quickly. Pour caramel over warm popcorn; with a big spoon, quickly stir HOT caramel until popcorn is evenly coated. Return the caramel corn to the preheated oven.

Bake caramel corn 25 minutes. Carefully remove caramel popcorn from the oven. Pour the caramel corn onto parchment paper or a large cookie sheet to cool. When cooled break the caramel corn apart.

Popcorn Ball Helpful Hints;

For ease in handling of hot popcorn, spray your hands with cooking spray before shaping popcorn mixture into balls. When popcorn balls are cool wrap in plastic wrap.

Storage Know-How

Unpopped popcorn can be stored in an airtight container for about 1 year. It is best stored in the refrigerator or freezer because the kernels will retain more of their natural moisture and pop up larger and fluffier.

1/2 cup unpopped kernels = about 4 cups popped popcorn.

Store leftover unbuttered popcorn in an airtight sealable plastic bag at room temperature for up to 2 weeks. Buttered popcorn should be refrigerated.