I have been making this caramel corn for years. (Many versions of it really, but this salted version is my current favorite!)
A sweet friend of our family shared her famous recipe with us and we have all been obsessed with it ever since.
You guys, this is so easy to make. Caramel corn might seem a little scary if you’ve never made it before, but it’s not.
Pop some popcorn… whip up some super easy caramel, stir it all together and bake… and there you go! Easy, delicious, and dare I say… life changing?!
So, if you are a procrastibaker* like I am, and need something to do while you should be prepping your Thanksgiving meal… throw a batch of caramel corn together and wow your family!
Want to know something else that just may change your homemade-caramel-corn-eating life?
Caramel corn freezes beautifully!
Yep! Make a batch. Eat as much as you want. Put the rest in a freezer-safe ziploc bag and put it away for a rainy day. It will taste as good as new, weeks if not months later (as if it would ever last that long!).
So, what’s your excuse? It’s not like there’s a big holiday coming up soon, right? ;o)
*By the way, I did not come up with this word, but I stumbled upon it recently (I can’t even remember where!) and I fell in love. Procrastibaking defines my whole life. I almost always come up with a good excuse that I ‘need’ to bake something when I really should be doing something else (like laundry)!
Ingredients
- 3/4 cup popcorn kernels, air popped (about 6 quarts popped)
- 1 cup butter
- 2 cups brown sugar
- 1/2 cup light corn syrup
- 2 teaspoons coarse sea salt
- 1/2 teaspoon baking soda
- 2 teaspoons pure vanilla extract
Directions
Preheat the oven to 250ºF. Grease 2 large rimmed baking sheets and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup and salt. Bring to a boil over medium-high heat, stirring constantly, and then let it boil without stirring for 5 minutes.
Remove the pan from the heat and stir in the baking soda and vanilla. Gradually pour the hot caramel over the popcorn, stirring well until well-coated.
Spread the caramel corn onto the greased baking sheets and place them both in the oven. Bake for 15 minutes, take the pans out, stir the caramel corn and rotate the sheets (top to bottom) and bake for another 15 minutes.
Let the caramel corn cool just enough so you can handle it (still warm), break it up and then let it cool completely and serve!
(This caramel corn freezes really well in tupperware or freezer bags. Perfect make-ahead holiday gifts!!)
http://sweetannas.com/2013/11/homemade-salted-caramel-corn.html