Caramel Popcorn

 

 

From the Atlanta Junior League cookbook, Atlanta Cooknotes (1982):

Caramel Popcorn (A Christmas favorite)

  • 2 cups popcorn kernels (I use 3-4 microwave bags)
  • 1 cup margarine
  • 2 cups firmly packed brown sugar
  • 1/2 cup white corn syrup
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract

Pop kernels (I just use the bags in the microwave) and set aside in a large ovenproof pan.  In a saucepan, combine margarine, brown sugar, and syrup.  Boil five minutes and remove from heat.  Stir in salt, baking soda, and vanilla extract.  Pour mixture over popcorn and toss.  Bake in a preheated 250 degree oven for one hour, stirring every 15 minutes.  Cool and store in airtight containers.

Side notes:

  • I use my largest stainless steel bowl, the one so big it doesn’t fit in the cabinet under the counter.
  • Pour the caramel on in thirds and toss.  You’ll get more even coverage that way.
  • Use a spoon with a long handle to stir it.  I use the spoon from a salad set.