While I absolutely love popcorn, I'm not a huge fan of caramel popcorn. Until now. I have never made my own because I was worried that when I poured the caramel sauce on top of the popcorn, the popcorn would get soggy and squished. Well, that didn't happen, and I was excited.
I had a hard time with this though...I had a hard time not eating all of the popcorn before I poured the caramel on top of it. I had a hard time not eating all of the caramel popcorn before I put it in the oven, and I had a hard time not eating all of it before I could take a picture. When I saw the recipe, I wondered what the baking step did...it dries out the popcorn so it's extra crisp, which makes it taste like typical caramel popcorn. I'm going to play around with this recipe and add melted chocolate or peanuts next time. Now that I've tried this, I'm not going back!
My dad and I go to the Denver Broncos football games together, and we always get a snack in the third quarter. Last week, our snack was this popcorn, and it was quickly devoured between touchdowns. This is a great snack for the holidays and for football. Cheers to that!
Caramel Popcorn Recipe
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1 bag popped popcorn (about 12 cups)
1/4 cup butter
1/2 cup packed brown sugar
2 tablespoons milk
1/8 teaspoon baking soda
1/2 tablespoon light corn syrup
Preheat your oven to 250 degrees and line a cookie sheet with foil (and spray with cooking spray) or a silicone baking mat.
In a medium saucepan, melt the butter over medium heat. Add in the brown sugar and bring to a boil while stirring. Stir in the milk, baking soda, and corn syrup and bring to a boil again. Remove from heat and cool for 15 minutes. Place the popcorn in a large heat-proof bowl. After the brown sugar mixture has cooled, pour it over the popcorn in the bowl and toss to coat.
Spread the popcorn in a single layer on the cookie sheet. Bake for 45 minutes, stirring every 15 minutes. Remove from the oven and let cool.
Adapted from Pennies on a Platter
I had a hard time with this though...I had a hard time not eating all of the popcorn before I poured the caramel on top of it. I had a hard time not eating all of the caramel popcorn before I put it in the oven, and I had a hard time not eating all of it before I could take a picture. When I saw the recipe, I wondered what the baking step did...it dries out the popcorn so it's extra crisp, which makes it taste like typical caramel popcorn. I'm going to play around with this recipe and add melted chocolate or peanuts next time. Now that I've tried this, I'm not going back!
My dad and I go to the Denver Broncos football games together, and we always get a snack in the third quarter. Last week, our snack was this popcorn, and it was quickly devoured between touchdowns. This is a great snack for the holidays and for football. Cheers to that!
Caramel Popcorn Recipe
Print this recipe
1 bag popped popcorn (about 12 cups)
1/4 cup butter
1/2 cup packed brown sugar
2 tablespoons milk
1/8 teaspoon baking soda
1/2 tablespoon light corn syrup
Preheat your oven to 250 degrees and line a cookie sheet with foil (and spray with cooking spray) or a silicone baking mat.
In a medium saucepan, melt the butter over medium heat. Add in the brown sugar and bring to a boil while stirring. Stir in the milk, baking soda, and corn syrup and bring to a boil again. Remove from heat and cool for 15 minutes. Place the popcorn in a large heat-proof bowl. After the brown sugar mixture has cooled, pour it over the popcorn in the bowl and toss to coat.
Spread the popcorn in a single layer on the cookie sheet. Bake for 45 minutes, stirring every 15 minutes. Remove from the oven and let cool.
Adapted from Pennies on a Platter
