Saturday, September 25, 2010

Caramel Popcorn

I love this caramel popcorn! It's crisp and not sticky. Makes a great snack! For the recipe you want to use plain or natural popcorn. I used Orville Rebenbacher's Tender White (which has a little butter and salt) because it's the closest I could find to natural at my store.

Caramel Popcorn
adapted from
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract
3-3.3oz bags natural microwave popcorn, popped

1. Preheat oven to 250 degrees F. Place popcorn in a very large bowl.
2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 4 minutes. Remove from heat and stir in soda and vanilla. Pour a thin stream over popcorn, stirring to coat.
3. Place in two large shallow baking dishes or cookie sheets with a lip, and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.



Thanks! The cupful is shoveled in my mouth on the drive home last night was not enough.


Hey cousin! Thanks for having a recipe blog- so convenient for me. We needed a caramel popcorn recipe for Amy's bday party, so I pulled this up for her and she made it while I sat on my behind upstairs. I love having a daughter who cooks and a cousin with a great blog with clear instructions. Yum!


Hi! You are welcome! I wish my Aimee would cook! Maybe we should trade sometime. ;)