Caramel Popcorn

My blog is certainly not complete if I don't include the caramel popcorn recipe!! We have this every Christmas and it only makes it that far because Mom hides it. I do not recommend using microwave popcorn for this - you will not be happy with the results since microwave popcorn tends to taste burned. Use either an air popper or pop it on top of the stove. I prefer Orville Redenbacher and Jolly Time, but we've also had some success in getting big popcorn with some off brands (our latest is the store brand from Fleet Farm). If you've only used microwave popcorn, I recommend starting with at least Jolly Time. While preparing the popcorn, my siblings found that putting the popped popcorn into a paper grocery bag and shaking it really helped to get any unpopped kernels to the bottom of the bag.

As far as the 'large pan', we use either a 12 or 13 quart steel mixing bowl or a waterbath canner. If all you have is an 8 qt stockpot or a 4-5 quart dutch oven, then put 1/2 the popcorn in and add the sugar slurry, mix a bit, then add the rest of the popcorn and stir carefully. When you add the slurry, the popcorn shrinks some, which will leave you more space.

If you have a family member who must severely restrict salt, Mom made this recently with 1/4 tsp. of salt and it tasted fine, however, we are also accustomed to low salt cooking.



This recipe came from Savory Creations, a cookbook by Mercy Employees Assn., Mercy Medical Center of Coon Rapids, MN. There's no date, but I'm sure it's from the 1980s.

Caramel Popcorn

Recipe by Ann Ulrich, contributed to Savory Creations

Pop and have ready in a large pan:
7 to 8 quarts of popcorn
1-2 cups spanish or roasted peanuts, if desired

Dissolve the following at medium heat and boil for 5 minutes:

2 cups brown sugar
2 sticks margarine
1/2 cup light Karo syrup

Remove from heat, and while stirring vigorously, add 1 teaspoon salt. Pour mixture over popcorn and stir. Bake in 200 degree oven for 1 to 1.5 hours. Stir every 15-20 minutes.