Caramel Corn

a delicious snack perfect for fall, sweet and a bit salty with all the crunch you need

Prep Time 20

Cook Time 45

Total Time 1 5

Course Dessert, Snack

Cuisine American

Servings 12 cups

In a large pan warm oil over medium heat and add 3 kernels of popcorn.
½ cup un-popped popcorn, 3 tbsp vegetable oil
once all 3 kernels have popped add in the rest of the corn. shake a bit to level out the kernels and cover. listen to the popping it will start fast then pick up and eventually slow right down. when you have about 10 seconds between each pop they are all done.
Pour popcorn into a very large bowl for mixing and set aside.
pre-heat oven to 250°f
In a large pot add the molasses, water, and brown sugar. Stir slightly to combine the ingredients then bring the mixture to a boil over medium heat.
1 cup brown sugar, 1 cup molassas, ½ cup water
once the mixture has reached 245°f using a candy thermometer (or hard ball stage) remove it from heat.
add butter to the candy mixture and stir until it has fully melted.
4 tbsp butter
add baking soda and mix quickly with a whisk, you will see the mixture lighten in color as well as start to foam up and almost double in size.
½ tsp baking soda
pour over popcorn and fold gently until all the popcorn is covered.
pour out onto a baking sheet and sprinkle with as much kosher salt, I like salty sweets so I put a lot, you can put as much as you want.
pinch kosher salt
bake in preheated oven for 45 minutes.
allow to cool and break apart. store in an airtight container (if you dint eat it all)

Keyword caramel, popcorn, sweet