Three Step process
First you must make your popcorn. second, you must make your caramel sauce, and third, you must bake it in a slow oven until it merges with the popcorn
I use an electric popper. The recipe calls for Lays Puffcorn, but we bought a lot of regular popcorn so now it takes some ingenuity to think of ways to consume it
My favorite popper is the Westbend Stir Crazy. Over the years, we have used many different methods. I come from a generation that used to pop it in a covered sauce pan on the stove top. We have used air poppers, and currently musing how to reduce chewiness in the finished corn. No. Adding caramel does not reduce chewiness.
- 30 cups popcorn, popped
For the caramel sauce:
- 2 sticks butter, melted
- 2 cups corn syrup
- 3 cups brown sugar
- 1 teaspoon baking soda
- Pop popcorn. Place in liner-lined metal pan.Set aside. Preheat oven to 250.
- In pan, melt 2 sticks of butter. Add 2 cups of corn syrup and 3 cups brown sugar. Let melt.
- When sugar mixture comes to a boil, add 1 teaspoon of baking soda. Stir. The mixture will get foamy. Pour over popcorn. Try to coat evenly since sauce will go to bottom.
- Stir to coat and place in oven. It takes 45 minutes. Stir every 15 minutes, pulling sauce up from where it pools in the bottom.
- Line dish with wax paper and dump coated popcorn into it. Let cool. Store in enclosed container.
Prepping for Oven
One Bag of Microwavable Popcorn
Pop. Takes 3 1/2 minutes. Get rid of unpopped kernels.
Oven 250 degrees.
In medium sauce pan, melt butter. Add corn syrup and brown sugar. Bring to boil.
1/2 stick butter
1/2 cup corn syrup
1 cup dark brown sugar
Bring to boil, then add baking soda.
1/2 teaspoon baking soda
It will foam. Stir, then pour over popcorn in small, lined roaster pan. Stir mixture to coat all popcorn pieces.
Place pan in oven.
Prepare baking sheet with waxed paper.
(After 45 minutes, you will dump your baked popcorn onto waxed paper and let cool)