Several of you have asked if I could get my hands on the recipe for WarsawNan’s very popular, much requested caramel corn, so thought I’d break into her appartment, hack her computer (and drink 4 of her Pepsi’s) and share it with you all. Over the past 6 months, I’m sure she’s made over 300 bags of this…. everyone always wants MORE! Takes about an hour to make 24 cups. I’ll have you all know that this is the recipe of a great-GREAT-grandmother…. so ya just know that it’s gonna be great!

Caramel Corn

24 cups of popped popcorn

2 sticks butter

1-1/2 c. PACKED dark brown sugar

6 T. white Karo syrup

1/2 t. vanilla

1/2 t. baking soda

Kosher salt (don’t skip this… makes all the difference!!)

Preheat oven to 300-degrees.

Spread popcorn in TWO large roasting pans (I use the disposable aluminum turkey roasting pans).

In a medium saucepan, combine the butter, brown sugar, and Karo syrup. Cook over medium heat, stirring only until the butter’s fully incorporated (then you don’t need to stir anymore). Cook until mixture reaches 255-degrees.

Remove from heat and stir in vanilla. Then dump in the baking soda and quickly stir until the mixture foams up and it all becomes a lighter brown color, pretty much the same color as peanut butter (about 30 seconds of stirring).

Quickly pour caramel evenly over all the popcorn. Toss and mix until all the popcorn is fairly evenly coated. (Won’t be super-well coated at this point.)

Place in oven for 15 minutes, then toss/stir again to better coat the popcorn. Bake another 15 minutes. Remove from oven, stir again, and quickly sprinkle with kosher salt. Toss for about a minute, allowing the caramel corn to cool off, scraping the bottom of the pan to keep it from sticking.

Enjoy!!

3 Responses to “The Best Caramel Pop Corn On This Planet”