They’re not talking, but this copycat recipe receives rave reviews.
No need to stand in line when this delicious caramel corn comes from your kitchen. Select white or other hullless popcorn for the most tender popped kernels.
Yield: 13 cups
Preparation time: 15 minutes
Cooking time: 1 hour, 15 minutes
Cooling time: 10 minutes
- 1 heaping tablespoon solid coconut oil or peanut oil
- 1 cup unpopped white hullless popcorn
- 2 teaspoons salt
- 2 cups packed light brown sugar
- 2 sticks (1 cup) butter
- 1 cup light corn syrup
- ½ teaspoon baking soda
Heat coconut oil in a large saucepan over high heat. Add popcorn. Pop corn over high heat, shaking pan to pop all kernels. Transfer to a large brown paper bag. Add salt; shake to salt all kernels. Discard any unpopped kernels. Spread 13 cups of kernels in single layer on heavy large baking pan; set aside.
Stir together the brown sugar, butter, corn syrup and baking soda in medium heavy saucepan over medium-high heat. Heat to a boil. Cook (without stirring) until mixture measures 235 degrees on a candy thermometer, about 8 minutes. Remove from heat.
Heat oven to 250 degrees. Pour hot caramel mixture over popcorn. Stir with buttered wooden spoon to evenly coat popcorn, working quickly to coat kernels.
4. Bake, stirring every 10-12 minutes until all kernels are coated and hardened. Remove pan from oven; cool pan on wire rack. Use hands to break apart any large clumps.
Store in airtight container.