Stupid Good Caramel Corn

This caramel corn is seriously to die for. Poppy Cock and Cracker Jack ain't got nothing on this. Store in airtight container to keep it crisp and fresh tasting. As if it will be around that long. My parent’s copy said this recipe made six servings. As good as this stuff is, it’s barely enough for two.

Recipe courtesy: Keith & Laura Hancock

Featured image from Andrea Nguyen on Flickr.

Ingredients

0.5 c butter (1 stick)
1 c packed light brown sugar
0.5 c light corn syrup
0.5 tsp salt
0.5 tsp baking soda
0.5 tsp vanilla
0.5 c popcorn kernels (3 qts popped)

Equipment

roasting pan
giant mixing bowl

Preparation

Warm a large heavy-bottomed pot with just enough vegetable oil (canola recommended) to cover the bottom. Place over high heat. Put a single kernel in the pot. When that kernel pops, pour the 0.5 c kernels into the pot and cover. Over high heat, shake the pot continuously until the popping slows. Remove from heat immediately.

OR pop 0.5 c of popcorn kernels, dry, in an air popper.

Set the popcorn aside in a giant mixing bowl. If you think you have a big enough mixing bowl, trade it in for the next size up.

Preheat oven to 300 °F.

In 1.5-quart saucepan melt the butter and stir in brown sugar, corn syrup, and salt. Bring mix to a boil, stirring constantly. Boil over medium heat without stirring for 5 minutes. Remove from heat, stir in baking soda and vanilla.

In a large bowl, gradually pour the hot syrup over the popped corn; mixing well. Putting one mixing bowl on top of another (clamshell style) and shaking the wicked out of it works really well, too.

Turn coated popcorn into a buttered (or parchment-paper-ed) 17×12×2 inch roasting pan. Bake uncovered at 300 °F for 20 minutes, stirring after 10 minutes. Remove from oven, cool in pan completely. Loosen with spatula. Break in pieces.

Eat.