Warning: this recipe is NOT healthy.
But it is tasty.
My mom used to package this up for Christmas gifts... and we'd only eat a little bit each Christmas. Now, we make a double batch -- and it doesn't last that long, sadly.
To make it a little healthier - we use two bags of puffcorn with the syrup mix ... we reduce the butter just a smidgen and also the sugar a bit. The original recipe uses only 1 bag with all that caramel topping. Crazy.
Caramel Corn - Mom; adapted from Old Dutch
2 bags, puff popcorn (we use Old Dutch)
3/4 -1C butter
1 C brown sugar
2/3 C corn syrup
1 tsp. baking soda
Preheat the oven to 250.
In a saucepan, combine butter, brown sugar and corn syrup. Cook on medium heat until mixture has melted.
Once the butter has melted, add the baking soda. NOTE: this cause the mixture to foam -- just be prepared :)
Empty the bags of popcorn into a large oven-safe bowl, or 2-3 9x13 baking pans.
Pour the caramel mix over the top and stir to coat.
Bake at 250 for 45 minutes, stirring every 10-15 minutes.
Pour onto waxed paper, allow to cool, and then break apart.
I've heard this recipe can be used on Kix, or other puff cereal... but I'm a big fan of the combo of the sweet and salty using the really unhealthy puffcorn.
This post is part of the Christmas Cookie Exchange, Homemade Holidays and Recipe Swap.