Caramel Popcorn

Caramel Corn

Caramel Popcorn

Adapted from epicurious


2 tablespoons vegetable oil
2/3 cup popcorn kernels
1 stick (1/2 cup) unsalted butter
1 1/2 cups packed light brown sugar
1/2 cup light corn syrup
3/4 teaspoon salt
1/2 teaspoon baking soda


Add oil and popcorn to a brown paper bag and microwave until the popping sounds slow down to about 5 seconds between pops, Alton Brown style.

Line bottom of a large shallow baking pan with foil. Lightly oil foil. Melt butter in a 6-quart heavy pot over moderate heat. Add brown sugar and corn syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300°F on thermometer, 8 to 10 minutes. Remove pot from heat.

Using a wooden spoon or a heatproof spatula, stir salt and baking soda into syrup, then quickly stir in popcorn to coat. Immediately spread mixture in baking pan as thinly and evenly as possible. Cool completely, then break into bite-size pieces.

My Comments

The only difference between this recipe and the one on epicurious is that I removed the peanuts, bumped up the amount of popcorn and I pop my corn in a bag.

I was really hoping this would taste like Fisher’s popcorn. It didn’t. It’s still good but it just isn’t the same. Back to the drawing board I guess.

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