A salty, sweet, crunchy snack perfect for your next tailgate, movie or game night.
6 quarts of popped popcorn
2 cups brown sugar, packed
2 stick salted butter
1/2 cup white corn syrup
1/4 cup real maple syrup (optional)
Set aside in a small cup or dish to have ready:
1 tsp. baking soda
1 tsp. salt
1/4 tsp. cream of tartar
Preheat the oven to 200 degrees.
Place the popped popcorn in a large baking pan. I use a 12×18 aluminum pan because it gives me enough room to mix the popcorn and caramel coating.
In a large saucepan, add the brown sugar, butter, corn syrup, and maple syrup if you’re using it. I think the addition of maple syrup adds a little depth to the flavor. This recipe is delicious without it, though.
Over medium-high heat, bring these ingredients to a boil whisking constantly.
Once the boil begins, set a timer for 6 minutes and boil while continuously whisking for 6 minutes.
When the 6 minutes is up, remove the caramel coating from the heat. Add the baking soda, salt, and cream of tartar and whisk it in well.
The mixture will foam a little.
Then carefully pour the caramel coating over the popcorn.
Stir it up well, using a folding motion like you would if you were folding beaten egg whites into a batter. Don’t pack it down in the pan. You want to keep the kernels loose.
Once the popcorn is well coated with caramel, place it in the oven to crisp for 1 hour. Stir it once after about 30 minutes. Then remove it from the oven and allow it to cool. Once it is cool, it’s ready to serve.
Keywords: caramel corn