I grew up saying “car-mel” but down south I hear “cara-mel” more often than not. In fact, the other day I heard “cara-mul” and that’s when I decided I didn’t care how to pronounce it anymore I just want to eat it.
So, my mom’s homemade caramel corn is fantastic. It’s best fresh out of the oven, still warm and soft, sort of like rice krispie treats. But, unlike Rice Krispie treats that dry out over time, Caramel Corn stays good for about a week or so in a sealed ziplock back!
Okay, on to the recipe!
Mom’s Homemade Caramel Corn
1 cup unpopped popcorn (I have a stovetop popper but an air popper would work perfectly too!)
2 cups brown sugar
1 cup butter
1/2 cup karo syrup
1 t. salt
1 t. vanilla
1 t. baking soda
Pop popcorn and pour it into a big, deep buttered dish. My mom uses a roaster, and I used a really huge lasagna dish I have. If you need to, you can divide it between two pans.
Melt butter in a medium pan, and once it’s melted add karo syrup, salt, and brown sugar. Bring to a boil and let boil for 5 minutes. Remove it from heat and stir in the vanilla and baking soda. Pour all over popcorn stirring to coat all the pieces.
Bake in the pan (just spread out) for 1 hour at 225 degrees, stirring every 15-20 minutes. Allow to cool on wax paper but make sure you sneak a few bites while it’s still warm!