Ingredients
Units
Scale
- 10 cups of popped hull-less popcorn (about 2.5 bags of commercial hull-less popcorn)
- 1 1/2 cups (3 sticks) margarine
- 3/4 cup light corn syrup
- 3 cups packed light brown sugar
- 3/4 tablespoon baking soda
- Non-stick cooking spray
- 2 disposable aluminum roasting pans
Instructions
- Preheat Oven: Set your oven to 250°F (120°C) to pre-warm while you prepare the caramel.
- Popcorn Ready: Divide even amounts between 2 disposable aluminum roasting pans.
- Make the Caramel: In a heavy-bottomed pot, melt the margarine over medium heat. Stir in the corn syrup and brown sugar until the sugar dissolves. Increase the heat and allow the mixture to boil without stirring for 5 minutes to achieve a rich caramel.
- Final Touch: Remove the caramel from heat and carefully stir in the baking soda. The mixture will bubble up, turning into a light, foamy caramel.
- Coat the Popcorn: Drizzle the caramel over the popcorn and gently stir to coat each kernel. Be quick but cautious to prevent the caramel from setting.
- Bake: Place the roasting pans in the preheated oven and bake for 1 hour. Stir the popcorn every 15 minutes to ensure even coating and to prevent burning.
- Cooling: Remove the caramel corn from the oven and spread it out onto cookie sheets lined with wax paper to cool. This will help separate the pieces and avoid clumps.
- Storage: Once completely cooled, store the caramel corn in an airtight container to maintain its crispness.
Notes
if using 2 bags of popcorn:
1-3/4 C margarine
3-1/2 C brown sugar
