Be warned now. This caramel corn is super sticky and chewy in the best way, but that’s just how my family likes it. One of my earlier memories is making this with my grandmother in her temporary apartment in the wake of Hurricane Katrina. It’s such a treat. I love how perfectly salty-sweet it is.
- 6 qts. of popped corn (premade is definitely fine for this)
- 1 cup light corn syrup
- 1 cup white sugar
- 1 cup brown sugar
- 1 stick of margarine
- 1 tsp baking soda
- 1 tsp vanilla extract
Once you have six quarts of popped corn, put it in a very large cooking pot and place it in a 210 degree oven to warm while you make the caramel.
Place your sugars, corn syrup, and margarine into a large pot on the stove. Cook and stir constantly until the mixture comes to a full boil. Cook an additional 4 minutes without stirring. Remove from heat. Add baking soda and vanilla. When you add these last two ingredients, the mixture will rise very quickly, so make sure you’re using a deep enough pot to be safe.
Pour this mixture over the popcorn and mix it well with a long handle spoon, working quickly. If you don’t work fast enough, your caramel will start to harden and clump. After you have the popcorn covered with the caramel spread the popcorn into cookies pans and bake in a 210 degree oven for 40 minutes.
Enjoy! It’s easiest to store in big freezer bags.