Caramel Corn

Caramel corn is a delicious and perfect treat…that we make almost as a special occasion treat.  I myself remember it as the treat my mother would make to take with us to the drive in theater as a child.  We made it this year to take with on our Covid holiday alternative drive-thru of the light show we normally walk through.  

Caramel Corn Mix

Ingredients:

  • 10 cups (100g) air-popped popcorn*
  • 1 cup (200g) packed light brown sugar
  • 1/4 cup (80g) light corn syrup
  • 1/2 cup (115g) unsalted butter
  • 1/2 teaspoon salt
Caramel Corn Pan
  1. Preheat the oven to 200°F. Spread the popcorn out onto 2 large baking sheets. Set aside.*
  2. Combine the sugar, corn syrup, butter, and salt in a medium saucepan over a medium-high heat. Stir constantly and bring to a boil for about 5 minutes. Remove from the heat and pour the caramel over the popcorn and stir gently until all the kernels are coated.
  3. Bake for 1 hour, stirring every 20 minutes. Allow to cool on the pan and break apart large clusters if desired. Cover the popcorn tightly once cooled
*We don’t have a fancy corn popper, so we use an Alton Brown approach to popping corn.  We take a flat bottom bowl and fill with 1/3 cup popping kernels, 2 tablespoons of oil.  Cover with aluminum foil and slice 3-4 knife slices across the top of foil for venting.  Set heat to medium high.  Use a metal clasp and shuffle bowl over burner.  Oil will coat kernels, and after a few minutes, the kernels will start popping.  Listen and when kernels stop popping after about a minute, remove bowl from burner.  This should be about 10 cups.
Caramel Corn Pan 2

If you’re into salted caramel, you can add some sea salt while still hot.  Enjoy!