She’s been making this caramel corn forever. I remember eating it at parties when I was in junior high and that was… well. That was a long time ago. She brings it to my pumpkin carving party every year and it’s always a hit.
Here’s her recipe, exactly as emailed to me.
(make only once a year; very addictive)
8 cups popped corn (put plain *fresh popcorn in paper bag and pop in microwave)
3/4 cup brown sugar
6 Tablespoons butter
3 Tablespoons light corn syrup
1/4 teaspoon salt
1/4 teaspoon baking soda
peanuts/pecans/walnuts are optional/as many as you like
Put popcorn in baking dish (and nuts if you like).
Measure brown sugar, butter, corn syrup, and salt in a saucepan. Cook till boils, stop stirring. Cook for 5 minutes. Remove from heat and stir in baking soda and vanilla. Pour mixture over popcorn. Stir till all popcorn is coated. Bake at 300 degrees for 15 minutes. Stir and bake 10 minutes longer. Lay out waxed paper or parchment paper and flip popcorn out of pan to cool then break up if you wish and store in ziploc bags. If caramel does not crisp up when cool just pop bake in the oven for 10 more
*for a party I will triple this recipe
* I buy fresh popcorn every year cause popcorn loses water content with time and does not pop as fluffy.
* If popping in microwave be sure to pop in small batches else you have popcorn all over the microwave or clean the microwave before popping (this has not happened to me).