Caramel Popcorn (Not Too Sweet or Sticky)

by jinxycat

Prep time: 0:05 Overall time: 0:18

Servings: 2 quarts

INGREDIENTS

1 (3.5 ounces) bag microwave popcorn or 2 quarts plain popped popcorn
1/3 cup butter
2/3 cup firmly packed brown sugar
1/3 cup light corn syrup or dark corn syrup
1/2 tsp vanilla extract
1/4 tsp baking soda
peanuts (or you can use a different type of nut if you prefer) (optional)

INSTRUCTIONS

Prepare microwave popcorn as directed on bag. Remove any unpopped kernels. In 2 quart microwave-safe bowl, microwave butter on high until melted, about 1-1/2 minutes. Stir in sugar and corn syrup, and microwave on high for 4-5 minutes. Stir in vanilla and baking soda until blended. Stir in popcorn, mixing well. (It may be a bit tricky to mix the popcorn in at first, but the more you stir, the easier it gets.) If you are using nuts, add them here too.

Microwave on high for 4 to 6 minutes, stirring every 2 minutes to coat popcorn evenly. Transfer caramel corn to tray lined with waxed paper, or parchment paper. Cool and break popcorn apart. Store in airtight container.

CHEF COMMENTS

This is a great caramel popcorn recipe, and I have tried quite a few! They were all either too sticky or too sweet. This one is perfect. The caramel dries well and doesn't stick to your fingers, and the sweetness is just right. I use Spanish peanuts in this, but you could use other kinds of nuts, too. I was searching for the perfect caramel corn recipe, when all the while it was right in my recipe box! This is done in the microwave, and is very simple to make. From an old magazine clipping.

Tagged: caramelcorn, desserts, popcorn add tags

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