I make a lot of caramel corn, usually using popcorn leftover from the concession stand during the basketball season. So although most recipes call for unbuttered, unsalted popcorn, you can use just about anything that isn’t stale. Also, most caramel corn recipes instruct you to mix the caramel with the popcorn and then put it in a roasting pan in the oven, stirring it every 10 or 15 minutes for up to an hour. As far as I can tell, the purpose of this oven step is to re-melt the caramel so that you can get it to coat the popcorn evenly. I have learned through much experimentation that the better method is to get a large (8 to 10 quart) metal pan or pot with a handle in which to put the popcorn, and preheat both the popcorn and the pan while you are making the caramel. When the caramel goes on the corn in the pan, it doesn’t lose heat as quickly, and you can often get a batch made in a single mixing. If you are used to the oven method, try this at least once and tell me what you think.
8 to 10 quart pan with an oven safe handle
small saucepan
candy thermometer
heavy wooden spoon
(2) 9″ x 13″ cookie sheets
3 ½ quarts of popped popcorn (sort out the unpopped kernels)
1 stick (½ cup) of butter (not margarine or spread)
1 cup light brown sugar
¼ cup light corn syrup (not the lo-calorie)
½ tsp. vanilla extract
popcorn salt (optional)
8 to 10 quart pan with an oven safe handle
small saucepan
candy thermometer
heavy wooden spoon
(2) 9″ x 13″ cookie sheets
3 ½ quarts of popped popcorn (sort out the unpopped kernels)
1 stick (½ cup) of butter (not margarine or spread)
1 cup light brown sugar
¼ cup light corn syrup (not the lo-calorie)
½ tsp. vanilla extract
popcorn salt (optional)
Preheat oven to 350 degrees F. Place the popcorn in an 8 to 10 quart metal pot or pan with an oven-safe handle (you may want to lightly spray the interior of pan with pan release first) and warm in the oven. Place butter, brown sugar, corn syrup and vanilla in a small saucepan over medium heat, stirring constantly, until ingredients are melted and well mixed. Clip the candy thermometer on the side of the pan so that the tip touches the mixture but not the bottom of the pan. Keep stirring the mixture occasionally.
When the caramel temperature reaches about 250 degrees F., take the popcorn pan out of the oven and have it nearby on the counter along with an oven mitt to hold the hot pan. When the caramel temperature reaches 300 degrees F., turn off the heat, remove the thermometer and pour the caramel onto the popcorn. Using a heavy wooden spoon, stir the caramel into the popcorn until the corn is evenly coated. (You may to put the pan back in the oven to re-melt the caramel if you don’t work quickly enough.)
Divide the caramel corn between the two baking sheets and spread it out flat. Sprinkle lightly with popcorn salt if desired (the salty/sweet combination rocks!). Let cool until hard, then break apart gently and store in an airtight container.
Want to download the recipe without all the photos and extra spacing? Click here for a printable version.
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