If you need a quick snack for your sweet tooth, you have to try my favorite caramel corn. It’s ready within minutes and is oh so good! You can find the recipe in my Volume 1 cookbook.

Author: Annie McDaniel

Favorite Caramel Corn

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Ingredients

12 cups popped popcorn
1 cup brown sugar
1/4 cup white Karo syrup
1/8 teaspoon salt
1 stick real butter (unsalted or salted)
1/2 teaspoon baking soda
1 teaspoon vanilla extract

Instructions

Pop popcorn and set it aside.
Place brown sugar, Karo syrup, salt, and butter in a microwave-safe bowl.
Microwave for 30 seconds. That should be enough to melt the butter halfway. Stir it all to combine.
Next microwave on high for 2 minutes. Take it out and stir. Microwave for 2 more minutes.
While the caramel is cooking, put the popcorn in a big bowl. Use one that is way bigger than you think you will need. Also, remove any unpopped kernels.
When the caramel is done cooking, take it out of the microwave and add baking soda and vanilla. Stir well and then pour over popcorn and stir up popcorn immediately to coat.
Eat warm straight out of the bowl, or spread out on waxed or parchment paper. and let cool to room temperature (for soft, gooey popcorn).
For Crunchy Caramel Corn- Spread popcorn out on a cookie sheet (you might need 2) and bake at 200° for 1 hour, stirring every 15 minutes, or at 300° for 30 minutes, stirring every 10 minutes. Keep an eye on it towards the end of cooking time to avoid overcooking.

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