I love caramel corn. Like LOVE caramel corn. So when a friend of mine shared on Facebook back at Christmas time that she was making the best ever caramel corn, I had to try her recipe. She wasn’t lying. This stuff is incredible. We couldn’t stop eating it. It’s a perfect layer of crispy sweetness that perfectly preserves the fluffiness of the popcorn within it. Wow. I’m getting poetic about caramel corn. It’s just that good.
It makes a huge batch, so feel free to half it if you don’t want to over indulge in this yummy treat.
Lindsey Austin’s Carmel Corn
2 C Brown Sugar
1/2 C Dark Karo Syrup (although I’ve made it with light because that’s all I had on hand)
1 C Butter
1 tsp Salt
1/2 tsp Baking Soda
1 C unpopped popcorn
Pop your popcorn (I used an air popper and popped it into my large stainless steel bowls that I use for bread dough. A turkey roaster also works great for this recipe). Set aside.
Preheat oven to 250.
Combine brown sugar, butter, syrup and salt in a pan. Bring to a boil and boil for 5 minutes stirring constantly.
Remove from heat, stir in soda, blending well.
Pour over popcorn and stir. Bake for 1 hour stirring every 15 minutes. Enjoy!
Thanks for stopping by!Parties I like to link up with:
Made with Love, The Sunday Showcase Party, Weekend Wrap Up, Make it-Wear It, Show and Tell Saturday, Weekend Bloggy Reading, Take a Look Tuesday