Just in case you wanted to know, my mom makes the best caramel corn East side of the Mississippi. I can remember having popcorn balls as a kid at Christmas time and they were even better than Kilwins! Mom’s still making caramel corn, sending it in Christmas packages from St. Francisville Louisiana, it’s still absolutely amazing and doesn’t last longer than a day or two. I’m going to share her not so top secret recipe that she has given me, I have only tweaked it ever so slightly.
- 2 Cups Dark Brown Sugar
- 1/2 Cup Light Corn Syrup (I use dark)
- 1 Cup Unsalted Butter
- Pinch of Salt
- 1/4 tsp Cream of Tartar
- 1/2 tsp Baking Soda
- 1/2 tsp Pure Vanilla Extract (my idea)
- 6 Cups Popped Pop Corn (air popped)
Optional: 1 Cup Peanuts
Method to the Madness:
Air popped popcorn works best, I take a medium size brown paper bag, put 1/2-3/4 cup popcorn in it & tape the top shut microwaving it until the popping slows down to about 5 seconds between pops. I do this process twice and it makes enough for this recipe.
In a large saucepan combine brown sugar, corn syrup, butter, vanilla, salt and cream of tartar. Bring to a boil; cook 5 minutes. Remove from heat and add soda. Beat down and pour over popped popcorn in large mixing bowl. Stir into corn so all corn is covered. Spread caramel corn parchment paper lined cookie sheets. Bake 1 hour in 200 degree oven. Cool and store in plastic bags or airtight plastic containers.
Note; If peanuts are used, sprinkle them into caramel corn mixture.
Laid out on a lined parchment paper cookie sheet ready to bake slowly for a hour.