Caramel popcorn is good anytime of the year, but as the weather starts to turn to fall caramel popcorn is a must in our family. My husband is the king of popcorn and has a reputation for making the best kettle corn and caramel corn. With much persuasion he decided to share his recipe. So here is the best caramel corn and its not that hard to make. If you don’t want to make your own popcorn, pre-made popcorn will also work, but its better with fresh made popcorn.
Pour oil into medium sized pan over high heat, place 3 kernels into the pan and cover. When the three kernels pop add 1/2 cup popcorn into the pan, cover and shake pan, continue to shake pan occasionally until popping stops. Pour into large bowl. A word of caution: be careful with high heat and oil.
Heat oven to 300 degrees and butter cookie sheet
Into small sauce pan add:
1/2 cup packed brown sugar
1/2 cup light corn syrup
2 Tablespoons butter
1/2 teaspoon salt
Heat brown sugar, corn syrup, butter and salt to simmering in small pan over medium-high heat stirring constantly. Boil until sugar is dissolved.
Pour carmel sauce over 8 cups popcorn and stir until popcorn is well coated. Immediately after coating, spread mixture on prepared cookie sheet. Bake 15 minutes, turn popcorn half way through. Cool 2 minutes; loosen mixture from cookie sheet with spatula and pour into bowl. Let stand at room temperature for 1 hour to harden. I never do this, I just can’t wait to start eating as soon as its cool enough. If any is left store uncovered.