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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Caramel Popcorn Recipe

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This recipe for Caramel Popcorn is from The EPIC Lamb Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5-6 quarts popped corn (3 batches in the Hot Pop)
2 c brown sugar
1 c (2 sticks) butter
1/2 c light corn syrup
1 tsp vanilla
1 tsp salt
1 tsp baking soda
*Optional: Meat or candy thermometer
Directions:
Directions:
In a large saucepan, combine brown sugar, butter and corn syrup on medium heat, stirring frequently. Once the butter is all melted and it starts to bubble around the edges, set timer for 5 minutes, turn up to medium high and let boil and stir frequently. (For more consistent results, if you have a candy or meat thermometer, boil until caramel reaches between 225 and 230 ºF. )

After the timer goes off, remove the saucepan from heat. Stir in vanilla, salt and baking soda.

Place popped corn in a large or jumbo mixing bowl. Pour caramel over the popcorn and mix well. Spread caramel corn on greased cookie sheet and sprinkle with Kosher salt if using. Bake at 250 for 40 minutes. Stir the popcorn about every 10 minutes to redistribute the caramel from the bottom.

Spread on waxed paper and allow to cool.
Number Of Servings:
Number Of Servings:
About 20-24 cups
Preparation Time:
Preparation Time:
50 minutes
Personal Notes:
Personal Notes:
Lambie made this all the time when we kids were growing up. It’s not fall without caramel popcorn!

The boiling step is really important. Start the timer as soon as you see bubbles along the outer edge so you don’t over cook the caramel. If you overcook, it will become grainy when it cools. Since I started using a thermometer and checking the temperature of the caramel, I have never had a bad batch!

 

 

 

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