Caramel Popcorn

I’ve been making and eating TOO much caramel popcorn since Kim at Simply Domestic posted on her blog in November, 2013 the recipe for “mom’s caramel popcorn“.  It’s so yummy good that it’s hard to stop eating once you start!    

Football and popcorn happen every Sunday at our house.  Just one more week of the playoffs left before Superbowl XLVIII.  It will be held on Sunday the 2nd of February.  The four teams left are the Broncos, Seahawks, Patriots, and 49s.  This year, three of the four teams happen to be our family’s favorites; I grew up  watching the Broncos, Bill came from New England and our home is here in Washington State.  It’s going to be an exciting and fun day.

For Super Bowl XLVIII game day, I will be adding caramel popcorn to the “snack” menu.  See last year Super bowl snack menu, Here.

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To coat every popcorn with caramel, double the caramel recipe was what Kim suggested.  I took her advise and made it as a part of the recipe and added 5 more cups of popcorn to stretch-out the amount of caramel popcorn.  {see the original recipe at Simply Domestic, click Here }

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{print recipe, Here}

Ingredients

20   cups popped corn  {air popcorn popper works great}
2     cups brown sugar, packed
1     cup butter
1/2  cup light corn syrup
1     teaspoon salt
1     teaspoon baking soda

Instructions

Set aside the popped corn in a large bowl/container. {I used a large oval aluminum foil roasting pan}

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In saucepan, combine brown sugar, butter, corn syrup and salt.

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Heat the mixture on medium heat, stirring occasionally, until bubbly around edges.

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Continue cooking over medium heat for 5 minutes.  The mixture will double in size during this time.   No need to stir, that’s optional.

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Remove from heat, add baking soda to the caramel mixture.

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Stir baking soda into the caramel mixture.

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Continue to stir the caramel until foamy.

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Working quickly, pour caramel on popcorn.

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Stir popcorn and caramel together.

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Divide caramel popcorn between two cookie sheets with sides.
{optional: line cookie sheets with parchment paper}

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Bake 1 hour at 200º F, stirring every 15 minutes.  Let it cool.  Store caramel popcorn in resealable plastic bags or a container with lid.

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Thank you Kim for sharing your mom’s caramel popcorn recipe with us!
{see Kim’s other recipes at simply domestic blog }

{print caramel recipe, Here}

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posted by: Kay