Friends of ours gave me a tin of this popcorn at our end-of-the-year celebration for our homeschool group, and I sent her a message just as soon as I took my first bite because it’s that good!
I wouldn’t even call myself a caramel popcorn fan, but I seriously could not stop eating this stuff.
It turns out to be Paula Deen’s recipe, which might explain why it’s so rich and delicious. But totally worth it for the holidays!
- 1 cup butter
- 2 cups packed brown sugar
- 1 teaspoon salt
- 1/2 cup light corn syrup
- 1 teaspoon baking soda
- 8 quarts popped corn
Preheat oven to 200 degrees F.
In a medium saucepan, combine butter, brown sugar, salt and corn syrup. Bring to a boil over medium heat and continue to boil for 5 minutes.
Remove from heat and immediately stir in the baking soda.
Slowly pour the hot caramel mixture over the popcorn, tossing to coat.
Transfer to two 9×13 pans and bake for 1 hour, stirring every 15 minutes.
Spread on wax paper until dry.
Projects from the archives:
Check out our Easy Peanut-Free Brittle
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