A few weeks ago when I was tagged by Julie (of Dinner with Julie) to play the blog quiz game, I mentioned in my answers that I love home made caramel corn. A few people asked me to post the recipe but I just haven’t had a chance to pull an electronic copy out of the archive. Until now, that is!
My friend Laura first shared a version of this recipe with me when we were roommates in university. I’ve since changed it slightly but it’s essentially the same yummy snack she and I made then.
1 bag microwave popping corn or 8 cups (2L) popped corn kernels
1 cup (250 mL) packed brown sugar
1/2 cup (125 mL) butter
1/4 cup (50 mL) corn syrup
1/2 tsp (2 mL) baking soda
Place popped popcorn in a large roasting pan; reserve.
Combine brown sugar, butter and corn syrup in small, heavy-bottomed saucepan. Cook, stirring, over medium heat until mixture comes to a boil. Continue to cook for 2 minutes without stirring.
Remove pan from heat and quickly whisk in baking soda. Drizzle over popcorn mixture and stir to coat evenly.
Place in 300ºF (150ºC) oven for 15 minutes; stir well and return to oven for 5 minutes. Stir again and cool in pan for 5 minutes. Makes about 8 cups.