Caramel Corn

Huge shout out to my friend Gail for posting her recipe on facebook.  O.M.G. so good.


16 c. popped popcorn (I popped mine in 2 batches of 2 T. oil and 1/3 c. popping corn each)

Melt and stir:
1/4 c. white corn syrup
1 c. brown sugar (I think I prefer light. It's more buttery tasting)
1/4 c. butter
1/2 t. salt

Cook slowly in a saucepan for 5 minutes, bubbling moderately.

Remove from the heat.  Add:
1/2 t. baking soda
1/2 t. vanilla.
Careful, this is going to expand the size of the mix.

Put the popcorn in a really big metal bowl and pour the caramel sauce over it and stir it all in. (If you don't have a big bowl, use a couple of sheet pans with sides.)

Bake at 200 degrees for 1 hour, stirring every 15 minutes.

Chocolate Macadamia Nut version:  I pulled out about 1/3 of the popped corn and added a lighter layer of caramel and the nuts and tossed it in a second bowl.  After it was done baking, I melted some chocolate chips and tossed the corn in that.














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c = cup
t = teaspoon
T = tablespoon