Caramel Popcorn Recipe
Three variations of an old favorite, Caramel Popcorn! The first version is truly old-fashioned and rich. The second variation is a bit lighter and the third a healthful variation.
Cook brown sugar, butter, margarine, syrup, and salt over medium high heat for 5 minutes after boiling.
Remove from heat and add 1-teaspoon baking soda.
Have 3-quarts popcorn and peanuts in a large baking dish ready.
Pour sugar mixture over popcorn and mix thoroughly.
Bake in a 250-degree oven for 45 minutes, turning popcorn every 15 minutes.
Variation I: Microwave Caramel Popcorn
1/2 cup butter
1/4 cup white Karo syrup
1 cup brown sugar
1/2 teaspoon salt
6 quarts popcorn, popped
1/2 teaspoon baking soda
Mix Karo syrup, brown sugar, and salt in glass microwaveable dish. Cook on high power in microwave for 2 minutes on high. Stir and cook 4 minutes. Take out of oven and stir in baking soda.
Pour over 6 quarts of popcorn. Mix well. Put in large paper grocery bag. Fold top of bag down several times. Cook in microwave for 1-1/2 minutes on high. Shake bag. Repeat.
Cook for 30 more seconds. Pour onto cookie sheet to cool.
Variation II: Lighter Caramel Popcorn
6 cups popcorn, popped
2 tablespoons butter
2 tablespoons honey
Spread popcorn evenly in large, shallow baking pan.
In small saucepan, melt butter and blend in honey. Pour over popcorn, stirring to coat all pieces. Bake at 325-degrees for eight to ten minutes, stirring often.
Cool slightly in pan before removing. Store in airtight container. Recipe 6 servings of caramel popcorn; serving size is 1 cup.
P.S. National Caramel Popcorn Day is April 6!
Check out our adorable popcorn magents in Cravable Chocolate and Sweet Strawberry at our Bonanza Shopping Booth. Included with purchase is an ebook with all of our popular popcorn recipes to have at hand any time!
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