How to Make Caramel Corn 

INGREDIENTS

 1 cup butter

2 cups brown sugar

1/2 cup corn syrup (I use dark, but light is fine too)

1 tsp salt

1/2 tsp baking soda

1 tsp vanilla

6 quarts popped popcorn, kept warm (I use 3 bags microwave popcorn)

Caramel is my favorite candy. Hands down my favorite by miles and miles. I love the buttery, smooth, indescribably delicious flavor. Caramel syrup, chewy candies, toffee, turtles, it really doesn’t matter, I am wild about them all. But my most beloved is caramel corn. The crunchy, slightly salty, sweet popcorn drives me crazy! And the day I found this recipe was in heaven. It’s from Jiffy Pop popcorn. Even novice candy makers will be successful with this recipe so don’t let any preconceived notions of failure stop you from trying this!

There are a few secrets to working with sugar that will help you. First and foremost, stir sugar until is has dissolved and is boiling, and then NEVER stir it again! If you do, the entire batch will turn back into crystallized sugar. What happens is that if even one grain of sugar sneaks into the syrup, it starts a chain reaction of crystallization. Unfortunately this is one situation where you can’t fix it. You’ll have to start all over again. Brushing the sides of the pan with a brush dipped in water will help keep sugar crystals from forming on the sides and being stirred into the syrup.