Hubby is so in love with caramel popcorn from the Korean movie theaters that it inspired me to try my hand at it.    And check it out!
It was as good as it looks.
1 cup popping corn
1/4 cup canola oil

Put oil in large stock pot and heat over medium high heat - add popcorn - put lid on stock pot and let it pop!  Just like in the microwave just listen for the popping.  Sometimes I shake the pan for effect - you know like you do the old school Jiffy Popping pans.  When the popping slows to almost none pull the pan off the stove top. 

***If you are making regular popcorn, this is the time to add all that crap that makes it bad for you - melted butter and those yummy popcorn seasonings.  Butter and White Cheddar are our favorite seasonings.  We have fresh popcorn at least once a week.


Put the popcorn in 2 large bowls with extra room. 
Set aside.

Line 2 large cookie sheets with parchment paper.
Set aside.

Preheat oven to 250 degrees F.

In medium size saucepan bring these ingredients to a boil:

1/2 cup butter
1 cup brown sugar
1/2 cup corn syrup - dark or light whichever you prefer.  I had a little of white and borrowed a little dark from a neighbor!

After bringing them to a boil let it simmer for about 2-3 minutes.

Remove from heat and add:

1/2 tsp vanilla
1/2 tsp baking soda 

Stir will get a little thicker and change colors.
Pour immediately over popcorn and mix to coat popcorn.

Once popcorn is coated properly coated pour onto cookie sheets - spreading out.

Bake in oven for 1 hour - mixing popcorn every 15 minutes.

If you don't bake it you will have ultra chewy caramel corn that sticks to your teeth, so don't skip the baking step.

This may take a while, but it is TOTALLY worth it.
Hubby said it was better than Megabox
Bam! That's what I'm talking about!
Nina Nolen
2/1/2013 01:31:02 pm

What temperature do you bake the popcorn?

Nina Nolen
2/1/2013 01:32:03 pm

Ignore that. I saw the temp.


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