Yum. Caramel corn! Along with our famous buckeyes, this was one of the Christmas treats that my mother baked each year. Now, I do the same because it is such a delicious treat – and really, very simple. I’ve tried other caramel corns but unless the popcorn is coated in caramel (like this recipe), it’s not caramel corn to me! With this recipe you can make your own batch of delicious caramel corn. This recipe can be made in advance of your festivities because as long as it is stored in an airtight container, it will keep. It will keep quite awhile although I think it’s safe to say you’ll eat it before too long goes by. It really is that good!
8 or 9 quarts plain popped corn
1 cup butter
1/2 cup corn syrup
1/2 teaspoon baking soda
2 cups brown sugar
1 teaspoon salt
1 teaspoon vanilla
Pop corn on the stove. Do not salt or butter. Pour popcorn in a larger roaster. (I fill the roaster with popcorn, rather than measuring out the exact quarts.)
Boil all ingredients in saucepan except popcorn and baking soda for 5 minutes, mixing well and stirring occasionally. Remove from heat and add baking soda. Stir quickly. Pour caramel over popcorn, mixing well.
Place roaster with popcorn in 250 degree oven for one hour, stirring every 15 minutes. Cool. Store in a tightly closed container.