This is my Grandma’s recipe that she has made ever since I was small. When my cousin gave me a recipe binder for Christmas one year, Grandma carefully wrote out the recipe for Caramel Popcorn to inaugurate my new binder — and it’s still in there. The recipe is divine, and it makes the most delicious caramel popcorn you can possibly imagine. Because of the long baking time at a low temperature, it is crispy and crunchy and perfectly sweet. When I make it, it usually disappears within hours because I just can’t stop eating it!
Crispy Sweet Caramel Popcorn
Place in a large bowl:
1 gallon plain popped corn (the recipe calls for a gallon, but I usually just pop 1/2 cup of kernels in a big pot and use that)
Combine in a saucepan and cook for 4 minutes:
1 cup brown sugar
1/2 cup butter
1/4 cup maple syrup (or corn syrup)
1/4 tsp. baking soda
a pinch of kosher salt
Pour syrup over popcorn. Mix quickly and thoroughly until each kernel is coated. Bake on a cookie sheet in a 200-degree F oven for 1 hour. Stir halfway through. Break apart and eat!