This is a very simple recipe, but one you’ll have to try. My mother-in-law makes the best caramel corn around and she made it when we went to visit over Spring Break. This stuff is so addictive! It’s caramelly, crunchy and hardly lasts long enough to store, in fact, when she’s making it, it gets gobbled up so fast you have to hurry to the kitchen to get your share or you’ll miss out!
She has some very important tips to follow: make sure you make this in the original small batch recipe. For some reason when you try to double or triple it, it doesn’t turn out quite right. The second tip is to make sure to use fresh popped corn, while it’s still warm.
- 8 cups popped corn (about 2 standard microwaveable bags)
- ¼ cup butter
- ¼ teaspoon salt
- ½ teaspoon vanilla
- ½ cup brown sugar
- 2 tablespoons dark corn syrup
- ¼ teaspoon baking soda
- Pop popcorn according to package directions. Place popped corn into a 4 to 6 quart (large) microwave safe bowl; set aside. In a separate microwave safe measuring cup or bowl, combine brown sugar, butter, syrup and salt. Microwave on high for 1 ½ minutes; stir. Microwave on high again for 1 minute more; stir. Add baking soda and vanilla; stir well (will bubble up). Immediately pour this mixture over popcorn, stirring to coat evenly. Microwave coated popcorn mixture for 1 minute on high; stir. Microwave 1 more minute on high and stir well. Turn out onto waxed paper and allow to cool completely. Break into pieces.
- *Brenda’s tip: Make in original small batches. Use fresh popped corn, still warm.