Carmael corn

Easy Caramel Corn
12 C popped popcorn (about 1/2 C kernels)
1 C brown sugar
1/4 C white Karo syrup
1/2 t salt (if you are using salted microwave popcorn then omit salt here)
1 stick real butter
1/2 t baking soda
1 t vanilla

Pop popcorn and set aside. Place brown sugar, Karo syrup, salt, and butter in a microwave safe dish. I cut up the butter into chunks so it melts better.
Are you ready for the directions? I'm warning you, it's complicated. You might want to take notes. Here we go. Microwave for 30 seconds. That should be enough to melt the butter at least half way. Stir it all to combine. No microwave on high for 2 minutes. Take it out and stir. Microwave for 2 more minutes.

Told you it was complicated.

While the caramel is cooking, put the popcorn in a big bowl. Use one that is way bigger than you think you'll need. Just trust me. Also, try to get any un-popped kernels out so you don't break a tooth and try to sue me.
When the caramel is done cooking, take out of microwave and add baking soda and vanilla. Sit back and watch it do cool things like bubble and foam.


At this point you'll probably want to stick your finger in there and lick it. Don't do it. You are mesmerized by the caramely goodness and are forgetting how hot boiling sugar is. Especially on your tongue. It's hot. Really hot. Don't ask me how I know.

Stir it well and then pour it over the popcorn.

Mix it up well with a big spoon. I usually spread it all out on a piece of foil and let it cool for a minute so it doesn't get stuck in one big clump. The longer it sits out, the firmer it will get, but it won't ever get crunchy-hard unless you bake it.

For crunchy caramel corn: spread out on a cookie sheet (you might need 2) and bake at 300 degrees for 30 minutes, stirring every 10 minutes.