Caramel Corn

Oh my, this was the best! I took the advice of others and sprayed a roasting pan, left the popcorn in the oven while the sauce was preparing. I also sprayed my spatula so nothing would stick. Drizzled it and stirred it. Helped to have someone mixing the popcorn around as I was drizzling it. Cooked it 45 min and stirred it every 10 min. Laid it out on parchment paper and it was delicious. Gone! Very easy, just time consuming because of the stirring but so easy for anyone to make and look like a pro! I am going to try adding peanuts and drizzle chocolate next time.
– Delicious corn. I used to make Amish Caramel Corn from this site, until I ran out of light corn syrup. This recipe used dark corn syrup so I tried it out, and it was great. I popped a generous 1/3 cup corn, and it was great. The liquid foams a bit in the oven, which really helps with coating the popcorn. Also, dark corn syrup doesn’t have the high fructose syrup light corn syrup has.

INGREDIENTS

Caramel Corn

12 C popped popcorn (about 1/2 C kernels)
1 C brown sugar
1/4 C white Karo syrup
1/2 t salt
1 stick real butter
1/2 t baking soda
1 t vanilla

DIRECTIONS

Pop popcorn and place in a very large bowl; set aside. Place brown sugar, Karo syrup, salt, and butter in a saucepan. Heat over medium heat until the butter has melted and the mixture is nice and bubbly.
Remove the caramel from the heat and add baking soda and vanilla, it will get all bubbly and foamy.
Pour the mixture over the popped corn and stir very well until all of the popcorn is covered.
At this point you can leave it as is for some nice, chewy caramel corn or you can bake it up to make it nice and crunchy. For crunchy caramel corn, bake on an oiled cookie sheet at 225 degrees for about an hour, stirring every 15 minutes, or until it reaches your desired level of crunch.
Source : allrecipes.com