A family favorite! “It takes two to make caramel popcorn,” Keith’s Grandpa Bill would always say. He was right – it takes one to pour and one to stir.
My family loved caramel popcorn, so we’d always make a triple batch. While waiting on it to bake we’d watch a movie or play a game. When the timer would go off every 15 minutes, we’d hop off the couch and start stirring. It was truly a family affair.
I hope your family enjoys this delicious treat! –Keely
- 2 sticks butter
- 2 cups brown sugar
- ½ cup Karo syrup
- ⅔ tsp salt
- 1 tsp baking soda
Pop the corn, preferably in an air popper. Fill large disposable roasting pan about ¾ full, transferring to pan by hand to sift out any unpopped kernels.
Heat oven to 250º
In a large stockpot bring butter, brown sugar, Karo syrup, and salt to a boil. Boil for 5 minutes on medium heat, stirring constantly. Remove from heat and add baking soda – get ready, it is going to puff up big!
Pour over popcorn and stir well. Don’t worry if it isn’t completely covered. It will melt over the popcorn as it bakes.
Bake for 1 hour at 250º, stirring every 15 minutes.
Use disposable roasting pans, otherwise clean up is a pain!
Before you remove it from the oven when baking is complete, spread wax paper out on your kitchen counters. When finished baking, pour the hot caramel corn onto the wax paper, and break it into smaller pieces by hand. Otherwise you’ll have one enormous popcorn ball.
Store in tins, plastic containers, or large baggies.
We usually triple the recipe, pulling the center rack out of the oven and stacking the roasters on top of each other. Rotate pans after each stirring.