We gave caramel corn as teacher's end of the year treats and I made a couple batches for a benefit, so my popcorn maker has been hot the last couple weeks!
The first thing I do is pop enough popcorn to fill my turkey roaster. Then, before you add the caramel, you run your hand through the bottom to try to pick out as many seeds as possible. Or, if you are like me, my popper has a drawer on the bottom and I just try to avoid pouring any seeds into the roaster. Preheat oven to 250.
Next you add 2 sticks of butter, 2 cups of packed brown sugar and 1/2 cup of corn syrup to a pot on the stove over medium heat. Stir it a few times. When it gets to boiling level, stir constantly for 5 minutes. Remove from heat and add 1 tsp. vanilla, 1 tsp. salt and 1 tsp. baking soda. Stir until well mixed then pour over the popcorn. Stir the popcorn until well coated. Put in oven for 35 to 45 minutes on the bottom rack, stirring every 15 minutes. While it is baking, tear open a brown paper grocery bag so it lays flat on your kitchen table. When the caramel corn is done, spoon out onto the paper bag and spread out. Let cool for about 20 to 30 minutes, then put up.
It is so good! I usually get lots of requests for it, but I try to just make it at Christmas time or in the fall. One of my daughter's previous male teachers is constantly asking her when I am going to make it again, so I had to do up a batch for all the teachers so he could get some.
This post is linked to the Homestead Revival Preparedness Challenge Blog Hop