  |
Caramel
Popcorn
Makes about 10 cups
| INGREDIENTS: | |
| Nonstick vegetable cooking spray, PAM® | |
| 3 | bags (2.85 ounces each) microwave popcorn (no salt or butter), Newman's Own® |
| 1 | stick butter, Land O'Lakes® |
| 1 | cup (packed) golden brown sugar, C&H® |
| 2/3 | cup light corn syrup, Karo® |
| 1 | teaspoon baking soda, Arm & Hammer® |
Prep time: 5 minutes
Cooking time: 1 hour
Cooling time: 20 minutes
PREPARATION:
- Preheat oven to 300 degrees.
- Spray 2 large cookie sheets with nonstick spray.
- Microwave popcorn according to package instructions.
- Place popcorn in a very large bowl or roasting pan. Set aside.
- In a 2-quart saucepan over medium heat, stir the butter, sugar, and corn syrup until butter is melted and sugar dissolves.
- Bring to a boil and cook 4 minutes without stirring.
- Remove from heat and add baking soda to caramel sauce (mixture will foam).
- Drizzle caramel sauce evenly over popcorn.
- Using two wooden spoons, toss popcorn to coat evenly with caramel sauce (popcorn will deflate somewhat).
- Spread caramel corn in an even layer onto each prepared cookie sheet.
- Bake until caramel corn is almost crisp, stirring every 15 minutes, for a total of 45 minutes. (Rotate pans halfway through baking.)
- Using a metal spatula, loosen caramel corn from cookie sheets.
- Cool caramel corn completely.
