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Homemade caramel popcorn

Ingredients

  • 12 quarts plain popcorn we fill a 8 liter bowl with air-popped popcorn
  • 2 cups butter
  • 2 pounds packed brown sugar
  • 1/2 cup corn syrup we use both light and dark depending on what hint of flavors we're in the mood for (or what we have on hand)
  • 1/2 cup molasses

Instructions

  • If you use an air-popped popcorn popper, keep filling it with kernels until you have a large, almost-8-liter bowl filled.
  • Divide the popcorn into about 4 or 5 large bowls and have 4 or 5 sets of willing, stirring hands on call, if possible
  • Bring the other ingredients to a boil over medium heat and keep the pan at a medium boil for 5 minutes, stirring constantly.
  • Quickly pour the caramel evenly over the 4 or 5 bowls of waiting popcorn, and ask eager, waiting helpers to quickly stir each bowl, being sure to evenly coat all the popcorn as best as possible with the caramel.
  • After spreading coated popcorn onto 2 roasting pans, bake it at 250 for 1 hour.
  • Break it apart when it's still warm, right out of the oven.