- 2 tbsp vegetable oil, plus extra for greasing pans
- ⅔ cup popping corn (approximately)
- 9 oz. butter
- 2 cups brown sugar
- ½ cup dark corn syrup
- 1 tsp kosher salt
- ½ tsp baking soda
- Preheat oven to 250° F.
- Lightly grease 2 baking sheets.
- Heat 2 tbsp of vegetable oil in a large stockpot with a lid.
- Add popping corn and adjust the lid to allow steam to escape. Cook popcorn over medium-low heat until the kernels begin to pop, shaking the pot occasionally.
- Continue cooking until the popping slows. Remove from heat and carefully remove lid – the escaping steam will be quite hot. (The popcorn may also be prepared using an air popper, following the manufacture’s instructions.)
- Measure out 5 ½ quarts of popped corn, being careful to remove any unpopped kernels.Set the popcorn aside while you make the caramel.
- Wipe out the pot and return it to the stove.
- Over medium heat, melt butter and stir in brown sugar, corn syrup and kosher salt.
- Bring to a boil, stirring constantly, and then allow the mixture to boil for 3 minutes without stirring.
- Remove from heat and stir in baking soda until well combined. Stir the popcorn into the caramel mixture, working slowly to evenly coat the popcorn.
- Spread the caramel corn onto the prepared baking sheets and bake for 1 hour, stirring every 20 minutes.
- Allow the caramel corn to cool to room temperature, then break into small pieces. Caramel corn will keep, tightly covered, for up to 1 week.
(Serves 6 to 8)