A few weeks ago, a friend brought this popcorn to our small group. She left some for us to munch after the group was over. I hadn’t tasted it, thinking it was just regular popcorn but then my son said something about how good the caramel corn tasted. Caramel corn? I wasted no time digging in once I realized it was a sweet treat.
The kernels were lightly coated and not real sticky like other caramel corn I’ve tried. It almost tastes like kettle corn.
I’ve made the recipe twice, altering it slightly each time. Here’s what you’ll need:
The original recipe calls for:
10 cups popcorn – I think that 12 or more is better, just a big popper full. When I used 10 cups, the kernels were too heavily coated.
1/2 cup honey
1 Tbs. molasses (My friend used corn syrup. I tried that once too and I liked it better that way. The molasses made it stickier.)
1/2 stick butter
1 tsp. vanilla
1/2 tsp. salt
Boil everything but the popcorn in a saucepan. Pour over the popcorn and stir to coat. Put it out on a rimmed baking sheet (2 if you have them, because it’s a lot of popcorn) and bake at 300 degrees to crisp it. Stir it every few minutes, baking for about 10-15 min. total. Watch it so it doesn’t burn. Cool completely, or at least until you won’t burn your fingers and tongue.