I promise you will think you've died and gone to heaven when you eat this. I've been making it since my kids were barely into their teens; it's better than any of the ready-made stuff in the stores, even Topsy's. Be sure to use real butter. If you want a printable recipe from the Better Homes and Garden site, go HERE.
OVEN CARAMEL CORN
Makes 9 cups Prep time: 20 minutes Bake: 20 minutes
Nonstick spray coating
8 cups popped popcorn (about 1/3 to 1/2 cup unpopped)
3/4 cup packed brown sugar
1/3 cup butter (No substitutes)
3 tablespoons light-color corn syrup
1/4 teaspoon baking soda
1/4 teaspoon vanilla
1. Spray an 18x12x2-inch baking pan with nonstick spray. Remove unpopped kernels from popped corn. Place popcorn in pan; keep warm in a 300 degreeF oven.
2. Butter sides of heavy 1-1/2-quart saucepan. Add brown sugar, butter, and corn syrup. Clip candy thermometer to side of pan. Cook and stir over medium heat to 255 degree F, hard-ball stage (about 4 minutes). Remove saucepan from heat. Stir in baking soda and vanilla; pour over popcorn. Stir gently to coat.
3. Bake in a 300 degree F oven for 15 minutes. Stir and bake 5 minutes more. Remove from oven; spread onto a large piece of foil and cool completely. Break into clusters. Makes 9 cups
Servings Per Recipe 9 cups
Total Fat (g)7,
Saturated Fat (g)4,
Percent Daily Values are based on a 2,000 calorie diet