This utterly snackable homemade caramel corn recipe is easier to make than youd guess.
Make a batch for giving or keeping.
(Remember thosecommercials?)
Simply Recipes / Annika Panikker
(Is that brilliant marketing or what?)
No wonder I love caramel corn!
Use a heavy-duty paper bag and hold it from the top, not the bottom.
Simply Recipes / Annika Panikker
Place the already popped popcorn in a large roasting pan.
Pick through it to remove any unpopped kernels.
Cook over medium heat, stirring occasionally until mixture comes to a full boil.
Simply Recipes / Annika Panikker
Clip a candy thermometer to the pot.
The caramel will foam up a little and turn a lighter color when you add the baking soda.
Carefully pour the caramel into the popcorn that’s in the large roasting pan.
Simply Recipes / Annika Panikker
Using a wooden spoon, stir until all popcorn is coated.
(Be careful not to let the caramel touch you; it’s very hot.)
Place in the oven, uncovered, for 20 minutes.
Simply Recipes / Annika Panikker
Remove from oven and stir to more evenly coat the popcorn with the caramel sauce.
Continue cooking for 20 minutes more.
Immediately the spread caramel corn out onto parchment paper or a silicone mat.
Simply Recipes / Annika Panikker
Break into bite-sized pieces.
Store in a tightly covered container.
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Simply Recipes / Annika Panikker
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Simply Recipes / Annika Panikker
Simply Recipes / Annika Panikker
