One day around the new year I was in search of a snack recipe. Suddenly I recalled a homemade caramel corn recipe I had made a couple of times before. That recipe quickly became my go-to snack for the rest of the winter. I can't recall how many times whipping up a batch of yummy caramel corn seemed like the perfect Sunday treat.
I'm sure you've seen it since it's a Betty Crocker recipe, but I thought I'd share it any way.
Because I still have little ones in the household who do not do popcorn hulls well (and I'm not really a fan either), I opted for a bag of Puffcorn instead.
It proved to be the perfect alternative and I dare say we enjoyed the caramel corn even more with Puffcorn.
- Heat oven to 200 degrees.
- Choose to either use an entire bag of Puffcorn or around 15 cups popped popcorn. Place it in a very large roasting pan or divide it between 2 ungreased 9 x 13 pans.
- Heat 1 cup brown sugar, 1/2 cup butter or margarine, 1/4 cup corn syrup and 1/2 teaspoon salt in saucepan over medium heat.
- Stir occasionally, until bubbly around edges. Continue cooking 5 minutes without stirring; remove from heat. Stir in 1/2 teaspoon baking soda until foamy.
- Pour mixture over popcorn; toss until evenly coated.
- Bake 1 hour, stirring every 15 minutes. I dare you not to be tempted to snatch some with every stirring. I tried. I couldn't do it.
-Remove from oven and spread on aluminum foil or wax paper. Cool completely, about 30 minutes.
Store tightly covered.