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Caramel Corn Crunch
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Description
A co-worker shared this recipe with me almost 30 years ago and I’ve passed it along to friends countless times. Sweet and salty combine for an addictive snack that also makes a great gift for teachers, friends or neighbors. I have some friends who request it for Christmas every year! The hulless popcorn makes it great for kids (and anyone who doesn’t like getting hulls stuck in their teeth).
Ingredients
- 13 ounces, weight Plain, Hulless Popcorn
- 18 Tablespoons Butter
- 2 cups Brown Sugar
- ½ teaspoons Salt
- ½ cups Light Karo Syrup
- ½ teaspoons Baking Soda
Preparation
Preheat oven to 250 F.
Pour the hulless popcorn into a large roasting pan that has been lightly sprayed with non-stick cooking spray.
In a medium-sized saucepan, bring butter, sugar, salt and syrup to a gentle boil over medium high heat. Boil for 5 minutes, stirring constantly. Remove from heat and stir in baking soda. The caramel will foam up a bit and lighten in color. Stir to combine.
When well blended, pour caramel over the hulless popcorn and stir gently to coat all pieces. Bake the caramel corn in a 250 F oven for 1 hour, stirring well every 15 minutes. Remove from oven and stir once more; allow to cool. Popcorn stores well in an airtight container.
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