Who doesn’t love caramel corn?!?!?!? ESPECIALLY when it is so very crispy and crunchy!! One of my kids requested this the other day and here we are 4 days later and it is STILL crunchy and crispy! YAY!!!
* The recipe calles for 2 – 9″ x 13″ pans full of popped popcorn. I used 1 -LARGE deep pan and 3 bags of microwave popcorn. Maybe that will help you.
Crispy Caramel Corn
Popped popcorn to fill 2 – 9″ x 13″ pans
2 c. brown sugar
1/2 c. lite Karo syrup
1 tsp. salt
2 sticks of butter
1 tsp. baking soda
1 tsp. vanilla
Bring the brown sugar, Karo syrup, salt and butter to a boil and boil for 5 minutes. Take off the heat and add the vanilla and baking soda. (Stir carefully as baking soda makes the hot mixture bubble and foam up like crazy!!!)
Carefully pour over the pop corn. Stir. Bake @ 250° for 1 hour. STIR every 15 minutes.
Dump onto counter to cool, I like to dump mine on paper bags that I ripped so that they lay flat. It absorbs some of the butter. Cool completely. Then store in covered container.
Recipe from Prized Recipes to Cook and Savor.