I ‘m kind of picky when it comes to sweet popcorns. I like caramel corn but not kettle. I also prefer soft caramel over harder variations. I’m kind of a purist when it comes to nuts in my popcorn, BUT if the popcorn came that way I guess I would still eat it begrudgingly.
This is seriously amazing, its sweet and best of all it stays soft! One of the secrets is using butter flavored microwave popcorn, it just gives it that much more flavor. You could use air popped if you prefer, it would just be less buttery. Also, another MUST for good caramel corn is to make sure you get all of the uncooked seeds out. I do this by putting the popped corn into a large bowl and shaking the seeds down to the bottom. I then grab handfuls off the top and put them onto large sheet pans, continually shaking the seeds down every so often.
For this recipe you will need:
- 3 bags of popped butter flavored microwave popcorn
- 1 1/2 cup brown sugar
- 1/2 cup butter
- 3/4 cup corn syrup
- 3/4 cup sweetened condensed milk
- 1/2 tbs vanilla
- 1/2 tbs baking soda
Directions: Melt the butter and brown sugar together (try NOT to stir too much as you don’t want the sugar to crystalize.) While this is happening prepare the popcorn on to sheet pans making sure to remove seeds. Once it’s melted down, add the corn syrup and stir until its smooth and no granules of sugar remain. Add the sweetened condensed milk, stir until fully incorporated. Remove from heat and add vanilla then baking soda.
PLEASE NOTE: you may want to transfer the caramel sauce to a large bowl as the baking soda will make the sauce nearly double in size.