Wednesday, September 8, 2010
I found this recipe last October, when the craving for caramel corn hit me big-time. I had just given birth to my last baby, and figured that I could "use" the extra calories since I was recovering from surgery and nursing my newborn. Yeah. I have a twisted mind like that. I'm pretty sure I made 3 batches of this in the month of October alone. Oops. You seriously will have to exert a major amount of self-control to put the container back in pantry and walk away. Caramel corn is the sole reason why I keep corn syrup in my kitchen. Caramel corn is literally the best fall munchie there is.....
Source: Food.com (formerly RecipeZaar)
3 bags popped microwave popcorn (8 quarts popped)
2 cups brown sugar
1 cup butter
1/2 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
Pop popcorn in microwave; pour each bag into a large colander and shake gently to separate the seeds from the popped kernels. Divide popped popcorn into two 9x13 ungreased baking pans.
In saucepan heat all ingredients except baking soda; cook five minutes over medium heat. Remove from heat and using a long handled wooden spoon, carefully stir in baking soda until foamy. Pour over popcorn and mix well to coat.
Bake at 225° for 1 hour, stirring every 20 minutes.
Remove from oven and cool slightly; then pour onto wax paper and cool completely; break pieces apart and store in airtight container.
Try not to eat the whole batch in one sitting. :)