Betty Classics- caramel popcorn

October 24, 2012

I’ve been craving this a lot lately, and one batch just never lasts long in our house.  So many fall and holiday memories of my mother are wrapped around this caramel popcorn, and I think that’s why I usually start to long for it in October.  A little time consuming, but oh so worth it… and it also makes a killer holiday gift if packaged nicely and you put a few add in’s to it- see below.

Today, it’s a “Betty” Classic- Caramel Popcorn

12 cups of air popped white popcorn  (yes, it really is better if it’s air popped- you can get an air popper for like $10- just go for it… you’ll be so happy you did)
2 sticks of butter
2 cups brown sugar
1/2 cup light karo corn syrup
1 tsp baking soda

Pop your popcorn, and melt your butter…once the butter melts, add the brown sugar and corn syrup and stir over medium- let boil for 5 minutes, then add in the corn syrup, stirring constantly for 5 minutes more.

Pour over the popcorn and stir.  Turn onto a baking dish and bake @ 200 degrees for an hour, stirring and “flipping” every 15 minutes.  Cool on wax paper and store in an air tight container.

For Holidays:

Make as above, but add in honey roasted peanuts, cashews, pecans, or dried cranberries.
Drizzle with white chocolate.
OR- add in M&M’s and drizzle with chocolate.
The possibilities are endless, and it looks really nice in a mason jar, holiday cookie tin, or fancied up cello bag. – I usually attach the recipe on a cute little card.

Make several batches- it goes quick.
Happy eating,

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